30 Jun Mango Salad with Black Beans, Avocado, Mint, and Chili-Lime Vinaigrette
(Makes about 4 servings, recipe, having a big crowd just double it!)
• 1 can black beans rinsed well and drained or 2 cups of cooked beans
• 1 avocado, peeled and diced into 1 inch pieces
• 1 mango, peeled and diced into 1 inch pieces
• 2 T minced red onion (or shallots or sliced green onion)
• 1/4 cup thinly sliced mint or cilantro leaves
• 1 T + 1 T fresh-squeezed lime juice
• 1 tsp. white balsamic vinegar (or rice vinegar)
• 1/4 tsp. ground cumin
• 1/4 tsp. chili powder (or a mild ground chili diced small)
• Salt to taste
• 2 T good-quality olive oil
Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while you prep other ingredients. If you are cooking the beans follow instructions indicated for soaking and cooking.
Peel the avocado and dice into 1 inch pieces, then put in plastic bowl. Toss avocado with 1 T fresh-squeezed lime juice.
Peel and cut up the mango and dice into 1-inch pieces. Add mangoes to the bowl with the avocado. Add drained black beans and stir very gently to combine. (Don’t stir too much or the avocado will get mashed on to the other ingredients.)
Chop red onion into small dice. Wash mint (or cilantro) leaves and spin dry with salad spinner or dry with paper towels. Slice mint leaves into thin slices until you have 1/4 cup (or chop the leaves if using cilantro.) Gently stir the chopped red onion and mint or cilantro into the salad mixture.
In a small dish, stir together the 1 T lime juice, white balsamic vinegar (or rice vinegar), ground cumin, chili powder, and salt to taste. Whisk in the olive oil, one tablespoon at a time. Pour the dressing over the salad ingredients and gently stir to combine.
This salad will keep for a few hours at room temperature, but it’s best served the day you make it.