Mango and Avocado Salad with Black Beans and Lime Vinaigrette

(recipe from Whole Foods Market)

2 firm-ripe avocados, halved, peeled, and cut into 1/2-inch cubes
3 Tbsp. lime juice, divided
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 jalapeno, seeded and minced
Salt and pepper
1 Tsp. grated lime zest
1/4 tsp. sugar (I used honey)
2 Tbsp. chopped cilantro, more for garnish
4 Tbsp. olive oil (I used 2 Tbsp.)
1 (15 oz.) can black beans, drained and rinsed

Gently toss avocado with a Tbsp. of lime juice in a medium bowl; add mango, jalapeno, 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.

(I just mixed everything together, and it was a fresh and vibrant and delicious salad.  It kept in the refrigerator for a few days, too.)