Black Bean Mango Salad
Easy Black Bean SaladWhen you’re looking for an easy, refreshing salad that leaves your hunger satisfied, reach for this quick Black Bean and Mango Salad. Filled with tender, creamy GOYA® Black Beans, ripe, freshly chopped mango and ruby red GOYA® Pimientos, this protein-packed salad is perked up with a tangy lemon and olive oil dressing. With only 10 minutes, start to finish, this is a recipe that fills up your stomach, not your time.
Prep time: 10 Min.
Total time: 10 Min.
1 mango, finely chopped (about 1 cup)
1 jar (4 oz.) GOYA® Fancy Pimientos, drained and finely chopped
1 tsp. finely chopped fresh cilantro
1 tbsp. GOYA® Extra Virgin Olive Oil
1 tbsp. GOYA® Lemon Juice
1 tsp. GOYA® Salsita Chipotle Hot Sauce (optional)
½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
|1.||In medium bowl, add black beans, mango, pimientos and cilantro; set aside.|
|2.||In small bowl, mix together olive oil, lemon juice, hot sauce (if desired), and Adobo.|
|3.||Pour olive oil mixture over black bean mixture; stir to combine. Serve chilled or at room temperature.|
(Note: This salad can be stored, covered, in the refrigerator, for up to 1 week.)
How To Cut a Mango:
The trick to cutting a mango is working around the oblong, almond-shaped seed in its center. To do: hold mango upright on the surface of a cutting board. Place your knife about ¼” off the center of the fruit and cut through; repeat on the other side. These pieces of flesh are known as the mango’s “cheeks.” The remaining piece with the seed has very little flesh.
Now, cut the mango “cheeks” into the desired shape. For a fine dice, make vertical cuts across the fruit (take care not to cut through the skin). Then, make horizontal cuts to form small squares. Using your thumb, push the mango skin up, to turn it inside out. Cut between the skin and the fruit to release the diced mango pieces.