Kate Heyhoe

Kate's Global Kitchen


Fresh Mango and Black Bean Salad
with Grilled Chicken

YIELD: 6 servings (about 3-1/2 cups)


Mango Salad

1/2 cup prepared vinaigrette salad dressing
1/4 cup chopped fresh cilantro
2 teaspoons grated lime peel
6 boneless skinless chicken breast halves
     or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup finely chopped jalapeño peppers
2 ripe mangos

In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes. Meanwhile, in a medium bowl, combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango. Remove chicken from marinade; discard marinade. Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and Black Bean Salad and mixed greens, if desired.

To turn the Mexican Mango and Black Bean Salad into party dip, mix 1 cup of the salad with 1/2 cup salsa or salsa verde from a jar; serve with tortilla chips.

Recipe developed by Lewis & Neale for Mangos from Mexico


Mango Recipes


Kate's Global Kitchen for September 2004:
09/03/04     Why Texas, or Better Yet, Why Not?
09/10/04     Mango Up
09/17/04     The Value of Vinegar
09/24/04     Refreshing Rosemary


Copyright © 2004, Kate Heyhoe. All rights reserved.


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