Mango and Black Bean Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 (15.5-ounce) can black beans drained and rinsed
- 1/4 cup freshly chopped cilantro leaves
- kosher or fine sea salt and freshly ground black p
- 1/2 mango, peeled flesh removed from the pit and cut i
- 1/2 small jicama (about 1/2 pound) peeled, and cut into 1/2-inch dice (about 2 cup; see note)
- 1/2 small red onion cut in 1/2 then into thin slivers (about 1/4 cup)
- Carbohydrate 0.015435416673286 g
- Cholesterol 0 mg
- Fat 9.00000002586773 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.24272000357182 g
- Serving Size 1 1 serving (11g)
- Sodium 0.262986111664054 mg
- Sugar 0.015435416673286 g
- Trans Fat 0.243720000700498 g
- Calories 80 calories
Directions This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic. Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, 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. Toss and check the seasoning before serving.Note: If you can't find jicama, which adds an apple-y note to the salad, substitute a large green apple. Core the apple, leave the skin on, and dice it as you would the jicama. Recipe courtesy of Daisy Martinez CATEGORIES: Beans And Legumes Appetizer Salad View All
