Somehow my husband convinced me to buy a case of mangoes. He’s been eating them everyday, and there are lots left. Like a ridiculous amount of mangoes. I’m worried he’ll turn orange. So I’m going to use them up sneakily.
Black Bean, Mango and Corn Salad
1 mango, peeled and cubed
1 cucumber, diced
1/2 red onion, finely diced
2 red peppers, diced
1 orange pepper, diced
1/3 cup diced jicama
1.5 cups of cooked black beans (or 1 can, rinsed and drained)
1 cup corn
1 cup chopped cilantro
1/4 cup chopped mint (optional)
Juice and zest from 1 lime
1/4 cup olive oil
1/2 teaspoon hot sauce
2 tablespoons apple cider vinegar
Place salad ingredients into a large, colorful bowl. Whisk dressing in a small bowl and pour over salad. Refrigerate for a few hours to allow the flavors to work their magic.
Make double the dressing and mix everything with a few cups of brown rice for a quick, healthy dinner.