Mango, Tomato & Black Bean Salad (or Salsa)

Happy almost weekend! Are you doing anything exciting? I'm going to Philadelphia for a day tomorrow with a few friends and spending Sunday cooking and photographing and hopefully cleaning my condo. {Don't forget to call your mom for Mother's Day!!!}

This Mango, Tomato & Black Bean Salad recipe came about after I saw Bonnie Benwick's tweet last week:

But of course I had to add my own spin to that black bean, cilantro and lime salad idea. Since May is 5th Bloggiversary of Mango & Tomato, I decided to add mangoes and tomatoes ;)

Mango, Tomato & Black Bean Salad

Ingredients for 1-2 portions {depending on how hungry you are}

1 cup peeled and chopped mango
1 cup halved cherry tomatoes
1 cup rinsed black beans
1/2 seeded jalapeno, minced
2 tablespoons chopped cilantro
juice of 1 lime
2 tablespoons olive oil
2 teaspoons whole grain mustard
salt to taste

Directions
1. Combine mango, tomatoes, black beans, jalapeno and cilantro in a bowl.
2. In a small jar fitted with a lid shake lime juice, olive oil, mustard and salt until well incorporated.
3. Dress the salad with just enough dressing {you will have some left over}.
4. Refrigerate the salad for at least 30 minutes.

This is such a colorful salad. You can eat it on its own, or with chips, or as a side served with grilled fish or chicken or steak. It's super versatile.

Have a great weekend!!!