Here’s a yummy side dish that goes well with a fish, pork or chicken.
BLACK BEAN, MANGO, AND TOMATO SALAD
|1 large mango(es), diced, divided* (about 1 3/4 cups)|
|3 Tbsp fresh lime juice|
|3 Tbsp water|
|2 Tbsp olive oil|
|1/2 tsp Durkee Ground Cumin Seed, or other brand|
|1/2 tsp table salt|
|15 oz canned black beans, drained and rinsed|
|1 cup(s) tomato(es), diced|
|1/2 cup(s) onion(s), sweet, diced|
|1/4 cup(s) mint leaves, or cilantro, fresh, cut into thin slivers|
|1 Tbsp canned jalapeٌo peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)|
- In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
- Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1/2 cup per serving.
I added an avocado that I had laying around, which gave it additional flavor, and served it alongside some salmon.
This recipe was found on weight watchers website. You can see my other recipes on my Savory Stuff page.