Ingredients
1 large mango(es), diced, divided* about 1¾ cups)
3 Tbsp fresh lime juice
3 Tbsp water
2 Tbsp olive oil
½ tsp ground cumin
½ tsp table salt
15 oz canned black beans, drained and rinsed
1 cup cherry tomatoes, halved
½ cup onion(s), sweet, diced
¼ cup mint leaves, or cilantro, fresh, cut into thin slivers
1 Tbsp canned jalapeño peppers, or fresh, minced (if using fresh, do not
touch seeds with bare hands)
Preparation
In a large bowl, mash ¼ cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
Add remaining diced mango, beans, tomato, onion, mint and jalapeño to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.
