Pinto Mango Salad Craze

This is a perfect pinto bean and mango salad for barbecue parties. With good flavors and the freshness of fruits and vegetables, the gang would surely ask for seconds (so be prepared and make two batches!). You can store this salad in the refrigerator, as it is best served when chilled. Vegan-friendly!

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Ingredients

1. 2 cloves garlic
2. 3 Tbsp. / 45 ml lime juice
3. ¼ tsp. / ¾ g chili powder
4. 2 Tbsp. / 30 ml olive oil
5. 2 cups / 340 g pinto beans, cooked and drained
6. 1 orange bell pepper, seeded and diced
7. ¼ cup / 30 g onion, chopped
8. 1 cup / 165 g ripe mango, sliced
9. 1 cup / 180 g cherry tomatoes, diced or quartered
10. ¼ cup / 4 g chopped fresh cilantro, leaves and stems
11. Ground black pepper to taste (optional)

Directions

1. For the dressing, mash the garlic cloves with use of a mortar and pestle to make a coarse paste.
2. In a small bowl, combine the garlic paste with lime juice and chili powder.
3. Slowly stir in the olive oil in a steady stream. Set aside.
4. In a separate bowl, combine the beans, bell pepper, and onion.
5. Pour the salad dressing in and toss to coat well.
6. Carefully fold in the mango, tomato, and cilantro pieces. Add pepper to taste, if desired.

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