Serves: 4 to 6 as a side dish
Prep Time: 12 minutes
Total Time: 30 minutes
For the Salad
2 cans black beans, rinsed and drained (15 ounce size)
1 ripe mango, peeled and cut into small 1/2 inch dice
1 red bell pepper, cut into 1/2 inch dice
1 jalapeno pepper, diced without seeds (add seeds if you like it hot)
2 Tablespoons minced fresh cilantro (or more to taste)
2 green onions, sliced thin at a diagonal
For the Dressing
1 teaspoon zest and 2 Tablespoons juice of 1 lime
1 Tablespoon balsamic vinegar
1 teaspoon dried cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt, or to taste
3 Tablespoons extra virgin olive oil
1. Prepare Salad: Combine black beans, mango, bell pepper, jalapeno, cilantro and green onion in a medium bowl. Toss to combine.
2. Make Dressing: In a separate small bowl, whisk zest and juice with vinegar, oregano. Slowly drizzle in the olive oil while whisking to emulsify.
3. Dress Salad: Pour dressing over bean mixture. Gently toss together to combine. Let set at room temperature 15 minutes or so for flavors to develop.
4. Season & Serve: Gently toss salad and taste for salt, adding more if needed. Serve.
