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Black Bean and Mango Salad. |
It is starting to warm up in our part of the world. This, combined with the fact that our lovely built-in-1951 house does not have air conditioning, means that I am starting to experiment with recipes that don't require any inside heat.
I made this black bean and mango salad yesterday to be served alongside grilled flank steak and chunky guacamole. Easy peasy, healthy, and tasty!
Black Bean and Mango Salad
Serves: 6
Ingredients:
2 15-ounce cans black beans, drained and rinsed
1.5 cups diced mango (approximately 1 large mango)
2 green onions, finely sliced
1/4 cup fresh cilantro, roughly chopped
1 jalapeño, seeded and finely diced (optional)
1/4 cup fresh lime juice (approximately 2 limes)
2 tablespoons salsa (I use Trader Joe's Salsa Especial)
Drizzle of extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Combine all ingredients in a large bowl and stir in combine. Refrigerate before serving.
Notes:
I stuffed some of the salad leftovers into a tortilla with a little pepper jack cheese, grilled it up in a skillet, topped it with salsa, and it made for a delightful lunch.