Mango and Black Bean Salad
Photography: Photo: Becky Luigart-Stayner; Styling: Jan Gautro; 
Canned beans are a great option for working protein and fiber into dishes. We tested this recipe 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.
| Servings:6 servings (serving size: 2/3 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- iron:1.1 mg
- calcium:41 mg
- saturated fat:0.7 g
- cholesterol:0.0 mg
- calories:167
- fat:5.4 g
- fiber:5.5 g
- poly fat:0.8 g
- carbohydrate:25.5 g
- sodium:226 mg
- protein:5.2 g
- mono fat:3.4 g
- calories from fat:29 %
directions
1. Combine all ingredients in a large bowl. Toss gently to mix.
