The look of my local grocery store’s produce section is changing with the season. I have recently found sweet mango and creamy avocado which make a great pair in this dish. Add some black beans and toss with cilantro-lime dressing, and this outstanding salad (originally inspired from one in wholefoodsmarket.com) can escort you into the summer months! A fun twist to this recipe is how it is served….proudly in a reserved avocado shell. Enjoy!
Mango & Black Bean Avocado Bowl (makes 4)
2 avocados (firm and ripe)
1 ripe mango, peeled and diced
1 jalapeño, seeded and finely diced
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon white balsamic vinegar
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4-1/2 teaspoon sugar
1/4 cup extra virgin olive oil
1, 15 ounce can black beans, rinsed and drained
In a small bowl, whisk together lime juice, vinegar, zest, salt, pepper, and 1/4 teaspoon sugar. Whisk in oil until thoroughly combined. Taste and adjust sweetness, if needed.
In a separate bowl, combine black beans, mango, jalapeño, and cilantro. Add dressing to taste, reserving extra dressing in fridge. Let mixture rest for 30 minutes.
When ready to serve, halve, pit and dice avocados, reserving shells. Combine avocados with bean mixture. Add more dressing, if needed. Divide salad amongst 4 shells. Serve immediately and enjoy!