Jalapeño, black bean, and mango salad
(If you can't find fresh mangoes, get frozen ones. They're already cubed!)
(If you can't find that either, pineapple works just as well)
Dice 2 large tomtaos lengthwise into cubes, approximately the size of a black-bean - you want all the ingredients to be, roughly, the same size so that they mix up well - and place in a large bowl
Add the following as a dressing
1/2 cup chopped cilantro
1 lemon juiced
1 medium jalapeño diced fine
1" grated ginger
2 tbsp oil
1/4 tsp salt (or more, to taste)
and mix everything together.
(This is a bit of a coarse salad, so don't worry about whisking the dressing or anything like that!)
Distribute into four bowls, and top with the broiled mangoes.
If you can get your hands on perline (small fresh mozarella balls), use a slotted tablespoon to scatter 1tbsp on each bowl. If not, top with a thick slice of fresh mozarella di bufala.
Serve with a small heap of fresh - and salty! - tortilla chips, and a dry/fruity white wine (picpoul di pinet is ideal)
Enjoy!
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