| SCNA COOK BOOK |
MANGO AND AVOCADO SALAD
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2 ripe but firm avocados, halved, peeled and cubed 3 tablespoons lime juice, divided 2 ripe but firm mangoes, peeled and cubed 1 jalapeņo, stemmed, seeded and finely chopped Sea salt and freshly ground black pepper 1 teaspoon grated lime zest 1/4 teaspoon sugar 2 tablespoons chopped cilantro, plus more for garnish 3 tablespoons olive oil 1 (15-ounce) can no-salt-added black beans, rinsed and drained
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INSTRUCTIONS
1. Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl.
2. Add mango, jalapeņo and salt and gently toss to combine. Set aside.
3. Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl.
4. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper.
5. Add black beans and avocado mixture and toss gently.
6. Spoon salad onto plates, garnish with cilantro and serve immediately.
Serves 6