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In medium bowl, add black beans, mango, pimientos and cilantro; set aside.
In small bowl, mix together olive oil, lemon juice, hot sauce (if desired), and Adobo.
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.)
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.