Rating: 4 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Maureen Callahan
Recipe by Cooking Light March 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl. Toss gently to mix.

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Nutrition Facts

167 calories; calories from fat 29%; fat 5.4g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.8g; protein 5.2g; carbohydrates 25.5g; fiber 5.5g; iron 1.1mg; sodium 226mg; calcium 41mg.
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