YIELD: 6 servings (about 3-1/2 cups)
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.
PARTY DIP VARIATION:
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
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created September 2004
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