I am not always that crazy about salads that aren’t just greens and the usual vegetables, but I have to say that the recipe below is absolutely delicious. Liz’s boyfriend, Ron, supplied the recipe, which appeared on the side of the can of black beans that his mother had bought. She served this one evening when they invited us to dinner and I was shocked at the wonderful range of flavors this simple recipe offers. This deserves a definite 5 Star rating in my book. It’s full of flavor, easy to make and pretty enough to serve to guests. Try it, you’ll love it. If you do try it, please let me know your reaction.
TOTAL TIME: 20 min
YIELD: 4 servings
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
Kosher salt and freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1 (14.5-ounce) can black beans, drained and rinsed
1 small jalapeno, seeds and ribs removed, minced
1 small red onion, cut into small dice
1/4 cup fresh cilantro leaves, chopped
In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.