Black Bean and Mango Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a really good addition to your menu when you're serving chicken enchiladas. It's not just another salad. I have even prepared it using pineapple instead of the mango and it's also good that way. None of us likes cilantro, so we leave it out. I've also used picante sauce from a jar in place of the Jalapeno pepper on occasion. I really don't remember where I got the recipe. I suspect it was in some magazine at some time or another. Ingredients:
1 (15 7/8 ounce) can bush's best black beans, drained and rinsed |
2 cups mangoes, diced |
1 cup red sweet bell pepper, diced |
6 green onions, thinly sliced |
1/4 cup cilantro leaf, chopped |
1/4 cup lime juice |
1 tablespoon olive oil |
1 seeded jalapeno pepper, minced |
salt |
Directions:
1. Combine all ingredients in a bowl. Toss and serve.
2. There is no actual cooking time, but it's best if this sits for at least 15 minutes before serving.
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