Black Bean-Mango Salad Recipe
Black Bean-Mango Salad Recipe photo by Taste of Home

Black Bean-Mango Salad Recipe

Publisher Photo
This fresh-tasting salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it’s a yummy way to slip more fruit and veggies into meals.—Donna Hollon, Port Orchard, Washington
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 medium mangoes, peeled and cubed
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup finely chopped sweet red pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons orange juice
  • 1 tablespoon finely chopped jalapeno pepper
  • 1 tablespoon lime juice
  • 1/8 teaspoon ground cumin
  • Dash salt

Nutritional Facts

2/3 cup equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 159 mg sodium, 29 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchange: 2 fruit.

Directions

  1. In a small bowl, combine all ingredients. Refrigerate until serving. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Black Bean-Mango Salad in Country Woman April/May 2010, p45

Nutritional Facts

2/3 cup equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 159 mg sodium, 29 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchange: 2 fruit.

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