Black Bean Salad With Mango, Citrus and Crunchy Jícama | Oregonian Recipes

Ingredients

• 1 teaspoon finely grated orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice
• 2 teaspoons granulated sugar
• 1 teaspoon seeded and finely minced canned chipotle chile in adobo sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 15-ounce cans black beans
• 1 ripe mango, cut into 1/4-inch dice (to yield about 1 1/3 cups)
• 1 cup 1/4-inch diced jícama (about half of a 2-pound jícama)
• 2 tablespoons minced red onion
• 1/4 cup finely sliced fresh basil
• 3 tablespoons extra-virgin olive oil