Recipe: Black Bean and Mango Salad

Black Bean and Mango Salad.

It is starting to warm up in our part of the world. This, combined with the fact that our lovely built-in-1951 house does not have air conditioning, means that I am starting to experiment with recipes that don't require any inside heat. 

I made this black bean and mango salad yesterday to be served alongside grilled flank steak and chunky guacamole. Easy peasy, healthy, and tasty!

Black Bean and Mango Salad

Serves: 6 

Ingredients:

2 15-ounce cans black beans, drained and rinsed

1.5 cups diced mango (approximately 1 large mango)

2 green onions, finely sliced

1/4 cup fresh cilantro, roughly chopped

1 jalapeño, seeded and finely diced (optional)

1/4 cup fresh lime juice (approximately 2 limes)

2 tablespoons salsa (I use Trader Joe's Salsa Especial)

Drizzle of extra virgin olive oil 

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Combine all ingredients in a large bowl and stir in combine. Refrigerate before serving.

Notes:
I stuffed some of the salad leftovers into a tortilla with a little pepper jack cheese, grilled it up in a skillet, topped it with salsa, and it made for a delightful lunch. 

Recipe: Avocado, Tomato, & Cilantro Salad

Avocado, tomato, and cilantro salad. 

Ingredients:

• 2 avocados, seeded, peeled, and diced
• 2 roma tomatoes, seeded and diced
• 1 tablespoon finely chopped cilantro
• Juice of 1/2 lime
• 1/2 teaspoon ground cumin
• Drizzle of extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a medium size bowl and stir to combine.  
2. Cover and refrigerate for at least 10 minutes to let the flavors mingle.

Served w/ carne asada, nonfat refried beans, low fat sour cream, salsa and a tortilla.