Mango and Black Bean Salad

If you are looking for a refreshing side dish to go alongside your meal, then give this recipe a try. I usually use this on top of a nice grilled up London Broil or awesome Steak, but it would be good on top of any kind of meat to be honest. I serve this up with some grilled or roasted chicken breasts and its awesome! This week I had it three different ways. I put it on top of my steak, I used it as a side dish for some grilled chicken, and I served it on top of some Jamaican Jerk Pork (recipe to follow tomorrow). If you have a dish that is a little to spicy, try pairing it with this great salad. The mango and the avocado really help to cool anything down that has to much of a bite. Or alone, the beans and the mango pair so well together, all brought together with a fresh lime vinaigrette!



This recipe came out of the 1st Our Best Bites cookbook and isn't available on their website. In the cookbook it was paired with their lime-chili rubbed steak which was a wonderful combination. I don't personally have that recipe put up on my blog yet, so if you want to give it a try click on the name and it will direct you over to that recipe on their website.

1 can black beans, rinsed and drained
1 medium mango, peeled and diced, about a cup
1/2 cup diced red onion
1/2 cup chopped fresh cilantro

2 TBSP fresh lime juice
2 tsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. kosher salt or sea salt
1/8 tsp. black pepper
1 avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.
2. In a small bowl, combine the lime juice, vinegar, sugar, garlic powder, salt and pepper. Stir to dissolve the sugar and then pour over black bean mixture. Cover and chill in the fridge for at least an hour.
3. When ready to sere, fold in the avocado.

**Randi's Side Notes**
~ For the Anti-Inflammatory diet, this would be fabulous as a side dish or on top of some chicken (especially if it is a spicier chicken, like the Lime and Chili Rubbed Chicken) Just leave out the sugar.
~ This actually saved pretty well in my fridge for a couple of days. Where there is so much lime juice and vinegar in it, it helps to keep the avocado from going brown. I wouldn't go more then a couple of days though because then it makes the avocado mushy.