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Cindy Betty, Liz’s mother-in-law, introduced this salad to me, and I knew from the first bite that I’d be making it myself before the month was out.

This salad isn’t just delicious—it’s pretty, too. Bright colors, fresh flavors, and that sweet-tangy kick that makes you want to go back for seconds. Maybe thirds. The vinaigrette is simple but just right, and the whole thing comes together in about twenty minutes. No fuss, no stress, and it turns out right every single time.

Try it. I think you’ll be as sold as I am.

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Black Bean & Mango Summer Salad
Serves 4 | Total time: 20 minutes

Ingredients:

• ¼ cup apple cider vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon ground cumin
• ⅓ cup canola oil
• Kosher salt and freshly cracked black pepper, to taste
• ½ small ripe mango, peeled and diced into ¼-inch pieces
• ½ yellow bell pepper, diced
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 small jalapeño, seeded and minced
• 1 small red onion, diced
• ¼ cup fresh cilantro leaves, chopped

Directions:

In a small bowl, whisk together the vinegar, lime juice, honey, and cumin. Slowly add in the oil, whisking until it’s well blended. Season to taste with salt and pepper.

In a large bowl, combine the mango, yellow pepper, black beans, jalapeño, and red onion. Drizzle the vinaigrette over the top and toss gently to combine. Taste and adjust seasoning. Sprinkle with chopped cilantro before serving.