Deanna's Daughter

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!