Directions
This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1/4 cup freshly chopped cilantro leaves
- Kosher or fine sea salt and freshly ground black pepper
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
- 1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; see Note)
- 1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)
Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.
Note: If you can't find jicama, which adds an apple-y note to the salad, substitute a large green apple. Core the apple, leave the skin on, and dice it as you would the jicama
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By amandabikes
Denver, CO
on April 06, 2012
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This was a big hit! I added a finely diced serrano pepper and used green apple instead of jicama. I served it with pork carnitas tacos and plantains (sauteed w/sea salt and lime. YUM!
By xcptnl
on September 12, 2011
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Loved this but i used 2 mangos as I love mangos. I have made it with both jicama and apples - both are good
By jjkandmdg
New York, NY
on August 24, 2010
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I just made this salad and it is really good. I added some diced red pepper and substituted a little lemon juice for some of the vinegar. I will be taking this to the next bbq I'm invited to!
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