Today I'd like to share with you one of our favorite warm weather recipes. It was a beautiful 80 degree day last week when we whipped up this Mango, Black Bean and Lime Salsa Salad.

Mango, Black Bean and Lime Salsa Salad | Decor and the Dog

Why the name salsa salad? Because I'm just not sure what to call this. It's sort of a salsa. Sort of a salad. It's like last week when I was in line at Subway. The lady in front of me said she wanted a salad. The Subway employee asked if she'd like lettuce or spinach. The lady said "Neither." The employee asked "So, you want a salad without lettuce or spinach." The lady said "Yes." Long story short (not a short wait in line) her "salad" was chicken breast, tomatoes and ranch dressing. Oy. So it's sort of like this recipe. A salad without lettuce or spinach.

This recipe is super easy to make. There are a lot of pictures because Nate got a new camera and I was learning how to use it.

The only hard part of this recipe is cutting the mango. Here in Iowa we don't eat exotic foods like mangoes often so I thought I'd include pictures for people like my mom.

You start by slicing off the edges of the mango. I forgot to take a photo of this so I did a reenactment that would actually cause me to slice my hand open.

Don't actually slice your hand open. Grab from the other end.

Take those edges and cube like this. Mango cubing is fun.

Scoop out the cubes with a spoon and place in a bowl.

Add a can of drained and rinsed black beans.

Next add 1 Tbsp olive oil, 2 tsp brown sugar and 3 Tbsp lime juice. I needed to use up the lime juice in a bottle. Real limes obviously work great too. I was saving those for Moscow Mules.