1 – 15 ounce can of black beans
1 red bell pepper
¼ cup chopped fresh cilantro leaves
1 jalapeno pepper, seeds removed
Juice from ½ lime
3 tablespoons olive oil
Drain liquid from can of beans. Pour beans in a colander and rinse thoroughly. Remove skin and slice mango lengthwise around its core (the hard part in the center – it’s the same color as the rest of the mango which is deceiving). Slice flesh into chunks. Place mango in a large serving bowl with the beans. Cut root bottom off scallions and thinly slice the white part discarding the green ends. Add to beans. Core and remove seeds from pepper and chop into small chunks. Place in the bowl with the other ingredients. Finely chop the jalapeno and add to the bowl. Add cilantro, lime juice and olive oil and toss gently to combine. Add sea salt as needed. Taste and add more lime juice if needed.