Mango Salad with Black Beans, Avocado, Mint, and Chile-Lime Vinaigrette
Slice the mint leaves into thin chiffonade pieces.
1 can black beans, rinsed well and drained
1 avocado, peeled and diced into 1 inch pieces
1 mango, peeled and diced into 1 inch pieces
2 T minced red onion (can also use shallots or sliced green onion)
1/4 cup thinly sliced mint leaves (you could use cilantro if you don’t have mint)
1 T + 1 T fresh-squeezed lime juice
1 tsp. white balsamic vinegar (or rice vinegar)
1/4 tsp. ground cumin
1/4 tsp. chile powder (chile powder is a blend of mild chiles, but any mild ground chile will work)
salt to taste (I used just a pinch of salt)
2 T good-quality olive oil
Peel the avocado and dice into 1 inch pieces, then put in plastic bowl. Toss avocado with 1 T fresh-squeezed lime juice.
Peel and cut up the mango and dice into 1 inch pieces. Add mangoes to the bowl with the avocado. Add drained black beans and stir very gently to combine. (Don’t stir too much or the avocado will get mashed on to the other ingredients.)
Chop red onion into small dice. Wash mint (or cilantro) leaves and spin dry with salad spinner or dry with paper towels. Slice mint leaves into thin slices until you have 1/4 cup (or chop the leaves if using cilantro.) Gently stir the chopped red onion and mint or cilantro into the salad mixture.
In a small dish, stir together the 1 T lime juice, white balsamic vinegar (or rice vinegar), ground cumin, chile powder, and salt to taste. Whisk in the olive oil, one tablespoon at a time. Pour the dressing over the salad ingredients and gently stir to combine.
This salad will keep for a few hours at room temperature, but it’s best served the day you make it.
South Beach Suggestions:
More Tasty Ideas with Mangos:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Mango Salsa with Red Bell Pepper from Kalyn’s Kitchen
Roasted Tilapia with Black Bean, Mango, and Cilantro Salsa from Kalyn’s Kitchen
Mango Lassi from Kalyn’s Kitchen
Mango Chicken Curry from Simply Recipes
Stir-Fried Chicken with Mango and Roasted Almonds from Christine’s Recipes
Chicken with Mango Barbecue Sauce from The Perfect Pantry
Red Prawn and Mango Curry from Not Quite Nigella
Simple Mango Mousse from Lucullian Delights
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
The mango used in this recipe was part of a lesson on how to judge the ripeness of mangos, sent to me by The National Mango Board.