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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Cooking Light MARCH 2008

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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Mango and Black Bean Salad Recipe

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