This dish is perfect for those hot summer days and is the perfect addition to any grilled meal or barbeque.
1 large mango, diced (about 1+3/4 cups)
3 tbsp lime juice
3 tbsp water
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
15 oz canned black beans, drained and rinsed
1 cup diced tomatoes (I prefer a can of diced tomatoes, drained)
1/2 cup diced sweet onion (I like onion, so I used more)
1/4 cup fresh mint or cilantro, chopped (you can use both if you like)
1 tbsp minced, canned, or fresh jalapeno peppers (if you like it spicier)
Using a food processor or blender, 1/4 cup mango, lime juice, oil, cumin and salt. Add to other ingredients in large bowl; toss or mix to coat. Yields about 8 half-cup servings.
You can add a bit more cumin if you’re into the chili flavor. As is, however, this crunchy salad is a little sweet — and spicy, if you add jalapeno. Eat with chicken or fish, or just as a side dish.