Black Bean Salad with Mango, Avocado, Mint, and Chile-Lime Vinaigrette

Directions

Drain the black beans into a colander placed in the sink, rinse beans with cold water until no more foam appears, then let beans drain while you prep other ingredients. Peel the avocado and dice into 1 inch pieces, then put in plastic bowl. Toss avocado with 1 T fresh-squeezed lime juice. Peel and cut up the mango and dice into 1 inch pieces. Add mangoes to the bowl with the avocado. Add drained black beans and stir very gently to combine. Chop red onion into small dice. Wash mint leaves and spin dry with salad spinner or dry with paper towels. Slice mint leaves into thin slices until you have 1/4 cup Gently stir the chopped red onion and mint or cilantro into the salad mixture. In a small dish, stir together the 1 T lime juice, white balsamic vinegar , ground cumin, chile powder, and salt to taste. Whisk in the olive oil, one tablespoon at a time. Pour the dressing over the salad ingredients and gently stir to combine. This salad will keep for a few hours at room temperature, but it’s best served the day you make it.