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Black Bean Mango Salad with Adobo Dressing

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This bean salad is a great accompaniment to barbecues as well as to any Caribbean or Latin meal. Turtle beans, as black beans are sometimes referred to, blend well with the sweet taste of the mangoes. We’ve added a habanero because we like the extra heat, but it can be omitted to reduce the heat level, and other fruits can be substituted for the mangoes. Canned black beans and ready-prepared adobo seasoning make this salad a snap to throw together.

4 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionBuffet, Casual Dinner Party, game day

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Moodstressed

Taste and Texturefruity, herby, savory, spiced, tangy

Type of Dishsalad

Ingredients

  • One 15-ounce can black beans, drained and rinsed
  • 2 cups diced mango; or substitute pineapple or peaches
  • 2 tablespoons diced pimientos
  • 2 tablespoons chopped fresh cilantro
  • 1 small habanero chile, stem and seeds removed, minced
  • ¼ cup extra virgin olive oil
  • ¼ cup lime or orange juice, preferably fresh
  • 1 tablespoon adobo seasoning, store-bought or homemade

Instructions

Combine all the dressing ingredients in a bowl and whisk to combine.

Combine all the salad ingredients in another bowl, pour the dressing over the top, and gently toss to mix.

 

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