Chilled Mango, Avocado and Black Bean Salsa with Lime and Cilantro

In a large bowl, whisk together the lime juice, olive oil, cumin, salt and pepper to make a bright dressing.

Serves 6

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 large ripe avocado, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 red onion, finely diced
• 1 red bell pepper, finely diced
• 1 Scotch bonnet or jalapeno, seeded and minced
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Tortilla chips or plantain chips, for serving

Instructions

1. In a large bowl, whisk together the lime juice, olive oil, cumin, salt and pepper to make a bright dressing.
2. Add the black beans, red onion, bell pepper and minced chili, tossing to coat them in the dressing.
3. Gently fold in the diced mango and avocado, taking care not to mash the avocado.
4. Stir through the chopped cilantro, reserving a little to garnish.
5. Cover and chill in the refrigerator for at least 30 minutes so the flavors meld and the salsa turns icy-cold.
6. Taste and adjust with more lime or salt just before serving, then scatter the reserved cilantro over the top.
7. Serve cold with tortilla or crisp plantain chips for scooping.
8. The islands of Trinidad and Tobago prize the interplay of sweet, fiery and tart, and this no-cook salsa captures that Caribbean balance in a single bowl — juicy mango against creamy avocado, earthy beans and the unmistakable perfume of a Scotch bonnet. It requires no stove on a sweltering day, making it the kind of dish that comes together on a beach cooler or a shaded veranda while the sun does all the cooking.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 6g
• Fat: 9g
• Carbohydrates: 29g
• Fiber: 8g
• Sugar: 11g
• Sodium: 340mg