Cuban Mango Salad

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1 small sweet onion, chopped
2 large mangoes, peeled and chopped
1 16-ounce can black beans, drained and rinsed
2 cups cooked, chilled brown rice or barley
1/2 cup chopped cilantro or Italian parsley
1/4 cup rice vinegar or other mild vinegar, to taste
1 teaspoon ground cumin
A few dashes of Tabasco or other bottled hot pepper sauce, to taste

Combine all ingredients and chill until ready to serve.

4-6 servings