2 cups cubed mango, about 3 mangoes, preferably the Ataulfo variety (see Notes)
2 1/2 cups cooked black beans
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lime juice, plus more for serving
1 teaspoon chile powder
1 large handful fresh cilantro, stems removed, chopped
Salt and freshly ground black pepper, to taste
In a serving bowl, mix the mango and beans.
In a small bowl, whisk the olive oil with the lime juice and chile powder.
Add the cilantro to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper.
Toss to combine. Serve chilled or at room temperature. This salad can be assembled in advance without cilantro and refrigerated for a day. Add the cilantro (or parsley) just before serving.