This fresh-tasting salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it’s a yummy way to slip more fruit and veggies into meals.—Donna Hollon, Port Orchard, Washington
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- 2 medium mangoes, peeled and cubed
- 1 cup canned black beans, rinsed and drained
- 1/4 cup finely chopped sweet red pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons minced fresh cilantro
- 2 tablespoons orange juice
- 1 tablespoon finely chopped jalapeno pepper
- 1 tablespoon lime juice
- 1/8 teaspoon ground cumin
- Dash salt
- In a small bowl, combine all ingredients. Refrigerate until serving. Yield: 4 servings.
Originally published as Black Bean-Mango Salad in Country Woman April/May 2010, p45
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Reviewed Feb. 25, 2017
"I used this salsa as a topping for chicken tacos. It was so light and refreshing! I will definitely be making this again!"