Mangos are known as the “king of fruits,” and rightly so. High in vitamin A and antioxidants, they also pack a decent dose of fiber. Combine them with beans and their perfection grows. Combine them with black beans in particular, and the natural beauty of the fruit positively glistens. Add some avocado for creamy tenderness, tomatillos for tartness and red onion for colorful crunch. Serve this salad by itself, or as a salsa dip with vegetables like sticks of jicama. Add spoonfuls to some shredded red cabbage and wrap it all up in a whole grain tortilla for a lovely lunch.
My friend, Vegetable Woman, with whom I share a Bountiful Baskets order, kindly invited me to Easter dinner with her sweet parents. None of us is ham people, so her mother roasted a heavenly turkey instead. She asked if I’d bring something tart that could function as a riff on cranberry sauce without being cranberry sauce. Tart-sweet-colorful, in other words. Especially colorful. We’re celebrating Easter, after all. This is what I came up with. We ate until we could eat not one more bite, but somehow managed to find room for the family’s traditional Sour Cream-Lemon Pie. I’m on a mission to gain access to the recipe. In the meantime, this is the best I can offer.
MANGO & BLACK BEAN SALAD
Serves 4 to 6
- 2 mangos, peeled, fruit removed, 1/2″ dice
- 15 ounce can black beans, drained and rinsed
- 1 medium avocado, 1/2 ” dice
- 2 medium or 3 small tomatillos, 1/2″ dice
- 1/2 red onion, 1/4″ dice
- Zest and juice of 1 lime
- 1 teaspoon sea or kosher salt
- Grinds of black pepper
- 1/3 cup olive oil
- 1/4 cup cilantro leaves and stems, roughly chopped
- Cholula, or your favorite hot sauce, to taste
- Chopped cilantro for garnish
- Combine mangos, black beans, avocado, tomatillos, and red onion in a salad bowl. Toss gently to blend.
- Add lime zest and juice,salt, pepper, olive oil, and cilantro leaves in a blender, food processor, or mini-chop. Process to blend. Season to taste with hot sauce. Adjust other seasonings as necessary. Pour dressing over salad ingredients and toss to blend. Let salad sit for 15 minutes to allow flavors to blend. Taste again and adjust seasonings if needed.
- Serve on chilled plates. Garnish with chopped cilantro.