Black Bean, Mango And Tomato Salad

• 1 large mango(es), diced, divided* about 13/4 cups)
• 3 Tbsp fresh lime juice
• 3 Tbsp water
• 2 Tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp table salt
• 15 oz canned black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup onion(s), sweet, diced
• 1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers
• 1 Tbsp canned jalapeno peppers, or fresh, minced (if using fresh, do not
• touch seeds with bare hands)

1. In a large bowl, mash 1/4 cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt.
2. Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.

mangoes, lime juice, water, olive oil, ground cumin, salt, black beans, cherry tomatoes, sweet, ubc, peppers, touch seeds

Taken from www.epicurious.com/recipes/member/views/black-bean-mango-and-tomato-salad-1267701 (may not work)