Bright with flavor, this salad makes for an easy summer dish. Serve alone or as a side to grilled chicken. Add a shiny glass of rosé to enjoy alongside lunch or dinner!
1 lb canned black beans (rinsed and drained)
4 oz Mougrabi pasta, cooked, drained and lightly oiled
3 oz diced red bell pepper
3 oz diced red onions
1 oz apple cider vinegar
2 oz extra-virgin olive oil
1/4 cup cilantro (leaves only)
1 large mango (almost ripe), skinned, pitted and diced
salt and ground black pepper to taste
optional: 1/2 tsp sugar, if mangoes are tart
1. In large bowl, combine all ingredients except mango.
2. Fold together until evenly incorporated.
3. Add ground pepper.
4. If needed, in another bowl, sprinkle sugar over mango if tart. Then gently fold mango into mixture.