This beautiful delicious salad is always a crowd pleaser. My sister Shawn makes it a lot. It’s probably one of my husbands favorite bean salads.
In honor of my amazing sister, here is the recipe:
2 cans (or 4 cups) cooked black beans, drained
1/2 red onion, finely chopped
2 mangos, cut into chunks
2 large tomatoes, cut into chunks
Juice of one lemon
Sea salt to taste (Omit for McDougall Plan)
Black pepper to taste
Handful of cilantro or parsley, finely chopped.
Mix all ingredients in a sealable bowl.
Store in the fridge.
Stays fresh approx 7 days, although we’ve never been able to resist eating all of it when served.
Half the recipe if your serving only one person.
Note: yellow, white or green onion will replace just fine in the recipe.