Directions

Drain, rinse and drain the black beans in a large strainer or colander. Shake dry of excess water. I shake them together with a large piece of paper towel right in the strainer/colander to blot away excess moisture. (Remove and throw away the paper towel!)

Now add the beans to a large bowl.

Cut the bell pepper into 4 large pieces, slice the pieces into ¼-inch strips and cut the strips into ¼-in diced pieces. Heat a sauté pan over medium heat and add the 2 tablespoons of olive oil to the pan and add the finely diced onions and stir to coat with oil. Season lightly with salt and pepper. Continue to cook until onions are translucent, 3-4 minutes. Add the diced peppers to the pan along with another pinch of salt & pepper. Cook until peppers are shiny and softened, about another 3-4 minutes. Spread the onion-pepper mixture on a plate or sheet pan to cool slightly. ***See Note***

Thinly slice the scallions and set-aside.

Roll the limes on the counter under the heel of your hand. This will help soften the limes and make them more readily give up their juices. Juice the limes into a bowl and measure out 3 tablespoons of lime juice. Set aside.

If using cut mango chunks, cut the chunks into small diced pieces. . If cutting-up your own mango: first peel the fruit with a vegetable peeler. Next use a knife and slice down each side of the mango right to the core. The knife should cut close to the core without ‘hacking’ into it. You’ll have 2 larger ‘fillets’/slices from both sides of the fruit and two smaller ‘fillets’ from each ‘end’. Cut all the pieces into strips and cut the strips into ¼-inch dice. Set aside.

Combine the beans, the sauteed onions and peppers, the diced mangoes and the scallions together.

Add ¼ cup chipotle ranch dressing and stir gently to combine. Use more dressing if you think the salad needs it. Sprinkle with 2 tablespoons fresh lime juice and thoroughly combine. Taste. Taste. Taste.

Add kosher salt. Add fresh ground black pepper. Adjust with more dressing and/or lime juice. Add the cilantro if using.

Serving Suggestions: I surrounded my black bean salad with cooked, sliced shrimp. I poached the shrimp but one could easily use grilled shrimp. (And…one can buy already-cooked shrimp!) Or serve the bean salad in taco shells with shredded lettuce and avocado or add grilled chicken or beef.