Black Bean and Mango Salad

I'm back to blog about Marie Simmons, Fresh & Fast Vegetarian cookbook published by Houghton Mifflin Harcourt Trade. I said it before and I'll say it again this cookbook offers over 150 recipes that can quickly be assembled. Exactly like this recipe. This recipe caught my eye and I knew I instantly needed to make it. I never was a fan of mango's until 3 years ago when my husband and I honeymooned in St. Lucia. Upon arriving to our hotel we were greeted with a plate of fresh fruit. I had one bite of the mango and I was sold; however, the mango's in St. Lucia blow the socks off of the ones here in the United States (sorry but in my opinion its true). It took me almost a year before I could eat the mango's in the United States, but now I'm back in full swing! 

When I read this recipe and saw how quick and easy it was I knew I wanted to give it a try. Since making this recipe for the first time (two months ago) I've made it over a handful of times (and it's actually on my menu for this week)! It's great to eat on it's own or for the carnivore's in your life you can serve a piece of grilled chicken or grilled shrimp skewers with it. Or you can mix it into hot rice. This salad is so versatile and beyond delicious! I honestly can not rave enough about this recipe! 

Source: Fresh + Fast Vegetarian
Prep: 10 minutes
Serves: 4

Ingredients: 

1 can black beans

1 cup mango diced

1/4 cup sliced scallions

2 tbsp chopped cilantro

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 tsp jalapeno, seeded and finely chopped

1/4 tsp salt & pepper

Directions: 

1. Rinse and drain one can of black beans and toss with mango, scallions, cilantro, and jalapeno. Add extra virgin olive oil, lime juice, salt and pepper. Mix well and serve!