When the weather is hot and humid, I find that I really don’t have the appetite for much more than salad, fruit, and grilled chicken breasts. A friend, Carol, shared this recipe (which I have adapted slightly for my tastes) and I instantly knew it would become one of my new favorites for al fresco Summer suppers. Serve alongside a grilled chicken breast and this salad will delight your tastebuds!
Tropical Black Bean Salad
1 1/2 cups cooked black beans, cooled (or 1 can, rinsed and drained)
2 medium-sized mangoes, peeled and diced
1 cup chopped pineapple chunks
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 small jalapeno pepper, minced (seeds and ribs removed)
2 tablespoons fresh cilantro, minced
1/4 cup freshly-squeezed lime juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or to taste)
a pinch salt
In a large bowl, whisk together the lime juice, honey, olive oil, cumin, cayenne pepper, salt, cilantro, and jalapeno pepper. When combined, add in remaining ingredients and toss to coat. Chill in refrigerator for at least 1 hour before serving.