Mango, Avocado & Black Bean Salad

Variations: Add some papaya, orange segments or jalapeno. Serve over salad greens, coconut rice, grilled chicken or fish. Or, use this salad as a salsa.

1 ripe mango
1 ripe avocado
1 can black beans, rinsed & drained
1/2 red onion, diced or thinly sliced
2 – 4 T olive oil
1 lemon (juice)
1 lime (juice)
salt & pepper to taste
Cumin (optional)
Salad greens

In a bowl, mix together the olive oil, lemon juice and lime juice. Adding pinch of cumin at this point couldn’t hurt, either. Add salt & pepper to taste.

Chop or slice the onion and add to the bowl with the oil and juice. Add the beans and toss.

Cut mango and avocado into slices or large dice that are approximately the same size. Add to the bowl and toss very gently so the fruit doesn’t get smushed.

Add more salt & pepper if necessary. Serve on a bed of greens with additional lime to squeeze over the top. This makes enough for two hungry people.


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