Banana Black Bean Salad

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 2  cups  cooked black beans
• 1 -2  small tomatoes
• 1  onion
• 1⁄4  red pepper
• 3 -4  tablespoons fresh cilantro
• 1  tablespoon lemon juice
• 1  tablespoon  orange juice (optional)
• 1  firm banana (or Mango)
•  salt
•  black pepper

Directions

1. Cook black beans (or just used drained canned beans).
2. Mince tomatoes, pepper, onion and cilantro.
3. Combine all of the above in a bowl and mix well.
4. Chop banana into small but substantial square pieces.
5. Fold banana pieces into the mixture gently so as not to bruise the bananas.
6. Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture.
7. Chill and serve cold.