An il Fustino recipe

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Author: Leslie (The Accidental Chef) Thomas

Serves 6 as side dish or 3 as entrée.

Serves: 6

Mango, Avocado, & Black Bean Salad


2 large, ripe but firm avocados - cubed 1/2 inch
2 large, ripe but firm mangos - cubed 1/2 inch
3 tablespoons, lime juice, divided
1 teaspoon, lime zest
2 tablespoons, cilantro - chopped, plus extra sprigs for garnish
1/2 teaspoon, sea salt
1/4 tsp, pepper - freshly ground
1 tablespoon, il Fustino Jalapeno Oil
1 tablespoon, il Fustino Ancho Vinegar
1 15 oz can, black beans, no salt added - rinsed & drained


  1. Rinse beans & drain well.
  2. Gently toss cubed mango & avocado with 1 tbsp. lime juice in medium bowl; cover & set aside
  3. Whisk together remaining 2 tbsp. lime juice, zest, vinegar, cilantro, salt, & pepper in large bowl. Then whisk in oil until thoroughly combined to make thick dressing
  4. Add black beans to dressing bowl, toss gently. Then add avocado/mango mixture to bowl & toss gently
  5. Spoon salad onto plates, garnish with cilantro sprig, & serve immediately.