- 1/4 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/3 cup canola oil
- 1/2 small ripe mango, peeled and diced into 1/4-inch pieces
- 1/2 yellow bell pepper, diced small
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 small jalapeno, seeds and ribs removed, minced (optional)
- 1 small red onion, diced small
- 1/4 cup fresh cilantro leaves, chopped
- Kosher salt and freshly cracked black pepper
In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
Mix the mango, pepper, black beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.