1/2 c prepared vinaigrette dressing
1/4 c chopped fresh cilantro
2 t grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 c chopped red onion
1/4 c finely chopped jalapeno peppers
2 ripe mangos
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place 1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes.
In a medium bowl,combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the sides. Cut flesh criss-cross, taking care not to cut through the skin. Press skin so
fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango.
Remove chicken from marinade; discard marinade.
Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and black bean salad.
