Ingredients
1 (15.5 oz.) can black beans, drained and well-rinsed
1 large Mexican mango, hard-ripe, diced
1/2 medium red onion, finely chopped
1 Serrano chili, finely chopped
1/4 cup cilantro leaves, chopped
juice of 1-2 large limes
Pinch of fine-grained sea salt
2-3 cilantro sprigs for garnish
Preparation
Put first five ingredients in a large bowl and toss to combine. Add lime juice (there should be enough so that some juice is visible at the bottom of the bowl–the mixture should be neither dry nor “swimming”) and salt and toss again. Cover with plastic wrap and refrigerate from 4 hours up to overnight.
Before serving, toss again and top with cilantro springs.
