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Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.
This recipe is:
Nutritional Facts 1-1/4 cups equals 245 calories, 1 g fat (trace saturated fat), 0 cholesterol, 624 mg sodium, 48 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Originally published as Red Beans and Rice Salad in
Light & Tasty
August/September 2003, p20
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