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Mango and Black Bean Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 2/3 cup)
Canned beans are a great option for working protein and fiber into dishes. We tested this mango and black bean salad with organic, no-salt-added beans to keep sodium in check. The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloins.

Ingredients

  • 1 1/2 cups chopped peeled ripe mango
  • 1 cup thinly sliced green onions
  • 1/2 cup cooked wild or brown rice
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons roasted tomatillo or fresh salsa
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained

Nutrition Information

  • calories 167
  • caloriesfromfat 29 %
  • fat 5.4 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 5.2 g
  • carbohydrate 25.5 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 226 mg
  • calcium 41 mg

How to Make It

  1. Combine all ingredients in a large bowl. Toss gently to mix.