Black Bean, Mango, and Avocado Salad

Name: Black Bean, Mango, and Avocado Salad
Yield: 6 servings
Ingredients: One 15- or 16-ounce can black beans, drained and rinsed; 1 medium avocado, cut into 1/4-inch dice; 1 mango, cut into 1/4-inch dice; 1/2 red bell pepper, cut into 1/4-inch dice; 1 to 2 scallions, green parts only, thinly sliced; 2 tablespoons extra virgin olive oil; 2 tablespoons lime juice; Minced fresh cilantro to taste, optional

January 24, 2012

In my part of the world (the Northeastern United States), we get the best mangos and avocados in mid-to late winter, just when our winter-weary palates need them most. This relishlike salad is not only scrumptious but also lovely to look at. It’s especially welcome with Southwestern-style tortilla dishes.

Recipe notes

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