Mango, Avocado and Black Bean Salsa Dip

Mango, Avocado, and Black Bean Salad

1 (15-ounce) can no-salt-added black beans, drained and rinsed
1 (15.25-ounce) can no-salt-added or low-sodium whole kernel corn, drained and rinsed
1 medium or 2 small avocados, halved and cut into half-inch cubes, about 1 cup
2 mangos, cut into half-inch cubes, about 2 cups
2 green onions, cut into half-inch pieces OR 2 small red or white onion, cut into half-inch pieces (about 1
1 red or green bell pepper seeded and cut into half-inch pieces
1 or ½ jalapeño pepper, fresh, stem and seeds removed, chopped finely (optional)
3 tablespoons fresh or bottled lime juice
1 tablespoon olive oil
2 tablespoons fresh cilantro, chopped
½ teaspoon chili powder
¼ teaspoon ground black pepper
½ teaspoon salt

Wash and dry lettuce, then chop or tear into two-inch pieces and divide into six bowls or plates.
Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add
the dressing. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a
jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
Toss gently to coat and serve over the lettuce and mixed greens.