This recipe rocks and every time I make it people ask for the recipe. I bring it to potlucks or just eat it by itself for lunch. It's that good. I prefer to substitute quinoa for the rice.
Mango and Black Bean Salad
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)
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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. Combine all ingredients in a large bowl. Toss gently to mix.
Mango and Black Bean Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- MAIN INGREDIENT: Beans, Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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