Black Bean Mango Salad

• 2 cans (14 Oz. Size) Black Beans
• 1-1/2 cup English Cucumber, Diced (about 1/2 Of A Cucumber)
• 1/2 cups Red Onion, Diced
• 1/2 cups Green Or Red Bell Pepper, Diced
• 2 whole Mangos, Chopped
• 1/2 cups Cilantro, Minced
• 1/4 cups Lime Juice, About 2 Whole Limes
• 1/4 cups Extra Virgin Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 2 dashes Cayenne Pepper, Or To Taste

1. Drain and rinse beans with cold water in a large colander until the water runs clear. Pour drained beans into a large bowl.
2. Add cucumber, onion, bell pepper, mangos, and cilantro to the bowl. Toss to combine.
3. In a small bowl, whisk together lime juice, olive oil, cumin, coriander, salt, and cayenne pepper. Pour mixture over vegetables and toss to combine.
4. Refrigerate for at least one hour and toss again before serving.

black beans, cucumber, red onion, green or, cilantro, ubc, ubc, cumin, coriander, salt, cayenne pepper

Taken from tastykitchen.com/recipes/salads/black-bean-mango-salad/ (may not work)