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Back to Recipe List	* Exported from MasterCook * Mango Black Bean and Tomato Salad Recipe By : The Neelys Serving Size : 5 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 limes, juiced 1/4 cup olive oil 1/2 teaspoon ground cumin 1 large mango, pitted and flesh diced 1 (15-ounce) canned black beans, drained and rinsed 1 cup cooked long-grain rice, cooled 1 cup cherry tomatoes, sliced in half 1/2 small red onion, finely chopped 1/4 cup chopped fresh cilantro leaves 1/2 jalapeno, seeded and finely chopped 1 Pinch kosher salt and freshly ground black pepper Combine lime juice, oil and cumin in a sealed container; shake and set aside. Add remainder of the ingredients to a bowl and toss. Drizzle oil mixture over vegetables and toss again. Adjust salt and pepper to taste. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop. Note: Original recipe calls for mixing all of the ingredients together in a bowl at one time. I chose to make the "dressing" separate so it would be thoroughly combined before adding to the other ingredients. Contributed to the FareShare Gazette by Art; 23 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 11g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat.

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