Every spring boxes of mangoes go on sale at the Dekalb Farmers Market. There are 10 mangoes in a box. Even though I know getting through a box of mangoes is a challenge, I just can't resist. This recipe is one I invented to help. I based it on basic bean salad recipes in Joy of Cooking and in Bittman's How to Cook Everything Vegetarian. I made this, recently, for the teachers at my son's daycare and was told by a very enthusiastic teacher that I could bottle and sell this.
2 cups dried black beans, cooked until soft but still intact
2 mangoes, peeled and diced
1 onion, finely chopped (anything in the onion family works fine, red onions are visually appealing)
1 lrg tomato, diced
1 bunch cilantro, washed well and minced
1/2 tsp, ground chipotle (or 1/4 tsp cayenne) or to taste
1 Tbs. vegetable oil
juice of 3 limes
salt and pepper to taste
Mix all ingredients together and let sit 30 minutes at room temperature for the flavors to blend. Taste and adjust seasoning.
serves 12
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