Prep 5 mins
Cook 15 mins
This is a really good addition to your menu when you're serving chicken enchiladas. It's not just another salad. I have even prepared it using pineapple instead of the mango and it's also good that way. None of us likes cilantro, so we leave it out. I've also used picante sauce from a jar in place of the Jalapeno pepper on occasion. I really don't remember where I got the recipe. I suspect it was in some magazine at some time or another.
- 1 (15 7/8 ounce) canbush's best black beans, drained and rinsed
- 2 cups mangoes, diced
- 1 cup red sweet bell pepper, diced
- 6 green onions, thinly sliced
- 1⁄4 cup cilantro leaf, chopped
- 1⁄4 cup lime juice
- 1 tablespoon olive oil
- 1 seeded jalapeno pepper, minced
- Combine all ingredients in a bowl. Toss and serve.
- There is no actual cooking time, but it's best if this sits for at least 15 minutes before serving.
This was easy and so good! I want to try it with the pineapple next time to see how it is!
I do like cilantro, and thought it went great with this dish.
SOOO DELICIOUS! We all loved this at our house. I'd really like to rate this 50 stars! So healthy! I served this with burritos as a salsa for tortilla chips. I only had one mango, so I had to halve the recipe.....so sad because I could've eaten this for days! I didn't add the olive oil....just because I forgot, but I don't think it really needed it. I also didn't have red bell peppers so I subbed green. For the jalapeno, I used chopped mild green chilies. I will put this in my permanent file of things to make on a reg. basis. I can see how this would go with so many different dishes (chicken, fish, mexican meals, etc)...or, just alone with chips for a snack. Thanks so much Julie...this was a real treat!