April 9, 2008
Black Bean, Mango, and Avocado Salad
This relish-like salad is not only scrumptious but lovely to look at, and good with southwestern-style tortilla dishes.
Serves 6
One 15- or 16-ounce can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4 inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Minced fresh cilantro to taste, optional
Combine all the ingredients in a serving container. Stir together and serve.
Recipe adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.