Mango Black Bean Salad
Let me introduce you to your next colorful and eye-catching dish to serve for any cocktail hour or outdoor gathering this summer. I have made this salad for years now with constant positive feedback, so I figured it was time to nail down the recipe so you can make it at home. The best part? No. Cooking. Required. And the fresh ingredients make you feel like you’ve been transported to the tropics. I also find this recipe can be served as an appetizer with tortilla chips, or can be easily transformed into a side for dinner when paired with chicken, swordfish, tacos and pork chops. I guess there’s more than one good part.
Prep time: 15 minutes
Total time: 5 minutes
Yield: About 6 cups
Ingredients
1 15oz can of black beans, drained
2 mangoes, peeled and diced
1 red onion, diced
½ of a jalapeno, seeded and minced
1 red bell pepper, diced
3 tbsp finely chopped parsley plus the stems (or cilantro)
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
Juice of 2 limes
1/4 tsp cayenne
1/4 tsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
Directions
In a large bowl, combine all of the ingredients.
Use a large spoon to stir the ingredients together. Season to taste, and stir again. Add more cayenne or chili powder for additional heat as desired. To allow the flavors to marinate, refrigerate and let the salad sit for 20-30 minutes and up to 1 day.
Note: Leftovers of this salad the next day are delicious!