black bean, mango and corn salad

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.

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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)

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Dressing:

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.

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