2 T. apple cider vinegar (Bragg’s brand works well)
¼ cup chopped fresh cilantro
kosher or fine sea salt and freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
1 mango, peeled and diced
1 jicama, peeled and diced
1 small red onion, sliced thinly (about ½ cup)
Instructions
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 mix and coat with the dressing.
Enjoy!
Note- If you’re not going to eat the salad within an
hour or so, just mix up the dressing separately and
wait to combine it with the fruit and vegetables
until just before serving time.
Originally Submitted
1/25/2013
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