I get bored of refried beans and rice as a side dish for every Mexican meal I make, so time for a change. This is one of those all around perfect dishes, flavor, smell, a little crunch and I love the contrasting colors. It makes it fun to eat it.
Black Bean and Mango Salad
1/4 cup olive oil
2 tablespoons cider vinegar
1/4 cup fresh chopped cilantro
salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
1/2 small red onion diced (about 1/4 cup)
1 small red pepper cored and diced
Juice of 1 Lime
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. I liked it more after an hour.
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