This recipe is from the post: Summer in the South: A Few of My Favorite Things
Cooks note: This makes a great dip with tortilla chips, too!
For the Salad:
2 – 14.5 oz cans of black beans, low or no salt preferred, drain, and rinse with water and drain again
3 cloves of fresh garlic, peeled and minced
2 ripe mangoes peeled, pitted and diced
1 red bell pepper, washed, cored, seeded and diced
1 red onion, peeled, cored and diced
1/3 cup chopped fresh cilantro leaves
2 T. extra virgin olive oil
Juice of 4 large limes
1 rounded tsp. of ground cumin
1 rounded T. of chili powder
Place beans and garlic in a large bowl and toss to combine. Add the mango, bell pepper, and onion and mix gently. In a small bowl combine the cilantro, olive oil, lime juice, cumin and chili powder, and whisk to combine. Pour over the bean mixture and toss stir with a spoon until thoroughly coated. Cover the salad and place into the refrigerator for 30-45 minutes to let the flavors combine. This is great served alongside grilled meats or fish.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.