We were lucky to be invited to Cindy’s last dinner party and EVERYTHING she made I now have the recipes for and will most definitely make myself, as soon as it’s fitting. This bean salad was first, it’s a huge recipe and will easily feed 8 or so – we had it with Marinated Flank Steak and a couple of loaves of fresh bread.
Cindy’s Brilliant Bean Salad
3 cans (19 oz/540 mL) black beans, rinsed and well drained
2 cans (12 oz/341 mL) kernel corn, well drained
2 large, ripe mangoes – peeled and chopped – or, 2 cans (15 oz/400 mL), well drained and chopped
3 good-sized avocados, peeled and chopped
2 large tomatoes, chopped
1 large white onion, chopped, rinsed with hot water and well drained
1 bunch fresh cilantro, chopped – about 2 cups
1 – 2 T. mayonnaise
juice from 5 or 6 fresh limes
salt and pepper to taste
Combine all ingredients in a large (preferably clear, bowl) and serve. I mixed mine up a couple of hours ahead to get it nice and chilled, but room temperature is just fine. Everyone you serve it to will want the recipe!
