Fantastic recipe! Goes great over fish tacos or a side.
Cucumber, Mango, and Black Bean Salad
"This combo is fast and bursting with great flavor." -Robin Ohlgren-Evans, Moscow, ID
Yield: 4 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 3%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.6g
- Carbohydrate: 9.7g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 422mg
- Calcium: 18mg
Ingredients
- 1 cup chopped seeded cucumber
- 1/2 cup chopped mango
- 1/2 cup canned black beans, rinsed and drained
- 2 tablespoons minced seeded jalapeño pepper
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 teaspoon salt
Preparation
- Combine all ingredients in a bowl, stirring gently. Let stand 15 minutes before serving.
Cucumber, Mango, and Black Bean Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Marinate
- OCCASION: Summer
- PUBLICATION: Cooking Light
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