1 small red chili, finely chopped (or ½ tsp of crushed red chili pepper)
2 tbsp lime juice
¼ cup olive oil
If using dry beans, soak the beans in cold water overnight. Rinse; drain. Place then beans into a large heavy-bottomed pan, cover with water and bring to the boil. Reduce the heat and simmer for 1½ hours, or until tender. Drain and cool slightly.
Place all dressing ingredients in a large bowl and whisk.
Place the beans, onions, tomatoes, pepper, corn, coriander, avocado, mango, and greens (if using) into the bowl and toss to combine.
Recipe by Vegangela at http://vegangela.com/2011/01/17/avocado-mango-black-bean-salad/