Tropical flavors of mango and citrus complement black beans in this colorful salad.
Ingredients2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangos, peeled and cubed
1 jalape�o, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish
3 tablespoons olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained
MethodGently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalape�o and salt and gently toss to combine. Set aside.
Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.