Mango and Black Bean Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 29%
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 25.5g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 226mg
  • Calcium: 41mg

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