Black Bean Salad with Mango, Cilantro, and Lime
I love this salad. It is a fresh, and lighter, replacement for beans and rice with any Mexican dinner.
|1/4 cup||apple cider vinegar|
|2 tablespoons||fresh lime juice|
|1 teaspoon||ground cumin|
|1/3 cup||extra-virgin olive oil|
|kosher salt and freshly cracked black pepper|
|1/2||small ripe mango, peeled and diced into 1/4-inch pieces|
|1/2||yellow bell pepper, cut into small dice|
|1 (14.5-ounce) can||black beans, drained and rinsed|
|1||small jalapeño pepper, seeds and ribs removed, minced|
|1||small red onion, cut into small dice|
|1/4 cup||fresh cilantro leaves, chopped|
In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.