Black Bean, Mango and Tomato Salad

By dmrodolph

Ingredients

• 1 * 1 large mango(es), diced, divided* (about 1 3/4 cups)
• 3 * 3 Tbsp fresh lime juice
• 3 * 3 Tbsp water
• 2 * 2 Tbsp olive oil
• 1/2 * 1/2 tsp ground cumin
• 1/2 * 1/2 tsp table salt
• 15 * 15 oz canned black beans, drained and rinsed
• 1 * 1 cup(s) tomato(es), diced
• 1/2 * 1/2 cup(s) onion(s), sweet, diced
• 1/4 * 1/4 cup(s) mint leaves, or cilantro, fresh, cut into thin slivers
• 1 * 1 Tbsp canned jalapeno peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)

Preparation

Step 1

* In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.

* Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.

*Make sure your mango is ripe enough that you can mash some of it with a fork (as per the instructions above).