In my part of the world (the Northeastern United States), we get the best mangos and avocados in mid-to late winter, just when our winter-weary palates need them most. This relishlike salad is not only scrumptious but also lovely to look at. It’s especially welcome with Southwestern-style tortilla dishes.

Ingredients

　　One 15- or 16-ounce can black beans, drained and rinsed

　　1 medium avocado, cut into 1/4-inch dice

　　1 mango, cut into 1/4-inch dice

　　1/2 red bell pepper, cut into 1/4-inch dice

　　1 to 2 scallions, green parts only, thinly sliced

　　2 tablespoons extra virgin olive oil

　　2 tablespoons lime juice

　　Minced fresh cilantro to taste, optional

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).