Mango and Black Bean Salad

Mango and Black Bean Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Maureen Callahan,

Cooking Light

March 2008
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