This colorful, tropical summertime salad is so super simple and delicious. It's the perfect side dish at your next backyard barbecue.
Mango, Avocado and Black Bean Salad
Calories218 Per Serving
Protein7g Per Serving
Fiber9g Per Serving
Cost Per Serving$1.98
|Total Fat||7.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||4.5 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||9 g|
1/2 fruit, 1 1/2 starch, 1 fat, 1/2 lean meat, 1 vegetable
1 head romaine, torn into bite-size pieces
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 15.25-ounce can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
2 medium mangoes, cut into 1/2-inch cubes
1 medium avocado, cut into 1/2-inch cubes
2 medium green onions, cut into 1/2-inch piecesOR
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
Put the romaine on plates or in bowls. Set aside.
In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
In a small bowl, whisk together the lime juice, oil, cilantro, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture. Gently toss to coat.
Spoon on top of the romaine.
Cooking Tip: Serve this salad with crunchy vegetables, such as cucumber or jicama sliced crosswise into rounds.
Keep it Healthy: Rinsing and draining canned beans helps remove some of the extra sodium.
Tip: To make this an entrée, put one serving on a 6-inch whole-wheat tortilla (lowest sodium available) or in a half whole-wheat pita pocket (lowest sodium available).
Tip: Store this salad in the refrigerator, covered, up to 5 days.