Kosher or fine sea salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, cut into 1/2-inch dice (1 generous cup)
1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2- inch dice
1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Instructions
Whisk the olive oil, vinegar, and cilantro together in a large bowl
until blended. Season lightly with salt and pepper. Add the
beans, mango, jicama, and onion and toss gently to coat with
the dressing. Season with salt and pepper, to taste. Serve right
away or let stand at room temperature for up to 30 minutes.
Also good refridgerated. Toss and check the seasoning before
serving.
Serving
Suggestions
if no jicama, use green apple. buy mango day before to ripen
Originally Submitted
9/10/2009
0 Out of 5 from
0 reviews
You can add this Mango and Black Bean Salad recipe to your own private DesktopCookbook.
