2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
3 tablespoons lime juice, divided
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 jalapeño, seeded and minced
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, more for garnish
4 tablespoons olive oil
1 (15-ounce) can black beans, drained and rinsed
Gently toss avocado with a tablespoon of lime juice in a medium bowl; add mango, jalapeño and salt and toss to combine.
To make the lime vinaigrette, whisk together the remaining lime juice, zest, sugar and cilantro in a small bowl. Whisk in the oil until thoroughly combined. Season to taste with salt and pepper. Toss the black beans with the vinaigrette.
To assemble the salad, spoon the black bean mixture onto the middle of a small platter. Arrange the chopped mango and avocado around the black beans. Garnish with chopped cilantro and serve immediately.
Per serving (about 10oz/282g-wt.): 460 calories (310 from fat), 35g total fat, 5g saturated fat, 0mg cholesterol, 230mg sodium, 36g total carbohydrate (11g dietary fiber, 9g sugar), 9g protein