Mango, Avocado and Black Bean Salad
15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
2 avocados halved, cut into 1/2 inch cubes
2 mangos cut into 1/2 inch cubes
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 red bell pepper, seeded, cut into 1/2-inch pieces
1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped
3 Tbsp. fresh lime juice
1 Tbsp. olive oil
2 Tbsp. fresh cilantro (chopped)
1/2 tsp. chili powder
1/4 tsp. ground black pepper
1/4 tsp. salt
Combine the black beans, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
Toss gently to coat and serve.
Cooking Tip: You can serve this with crunchy vegetables like cucumbers and/or jicama, cut into ¼ inch slices and used like chips.
Keep it Healthy: When using canned beans, drain and rinse under cold water for a minute to remove some of the sodium.
Tip: You can also enjoy this in a sandwich or wrap. It is a great dish to bring to potlucks or picnics.
Tip: This salad will keep in the refrigerator for a few days and the flavors keep improving.