Black beans and mango are a perfect pair. Add in some avocado, spicy radishes, red onion and a squeeze of lime juice and we are on our way to a one-dish supper that's not only delicious but good for you!
This dish can be thrown together in just about 10 minutes or less. You can eat it plain or serve it over some brown rice or spoon it into warm corn tortillas--it's splendid at room temperature and even better after it's chilled out in the fridge for a bit.
My mango had seen better days and was waaay ripe. You could also use some thawed frozen mango if you aren't seeing good mango choices are your local store/produce stand or don't have a fresh mango pining to be used in this Mango Tango Bowl.
Mix it all up in one bowl! Fewer dishes to wash! This type of dish is all about easy, less about technique.
Mango Tango Bowl
*Prep time: 10 minutes tops!
*Kitchen gear required: cutting board, knife, bowl, colander
1 15-oz can black beans, rinsed and drained in a colander
4 radishes, washed and diced
1/2 avocado, diced
1/4 cup red onion
1/4 cup cilantro
1/2 cup diced mango (one largish mango should do the trick)
1 lime, juiced
1/2 tsp ground cumin
Salt to taste
Ready, set, go!
1. Open can of black beans and dump them in a colander. Rinse.
2. Chop up the radishes, avocado, onion, cilantro and mango
3. Combine veggies with beans, add lime juice and cumin.
4. Stir (gently!)
5. Serve as is or chilled or spooned in warm tortillas or over warm brown rice (I love the Trader Joe's microwavable brown rice--done in 3 minutes!)