Mango, Avocado and Black Bean Salad

This Simple Cooking with Heart recipe is a colorful, festive and flavorful vegetarian dish that’s easy to make!

Calories

218 Per Serving

Protein Protein

7g Per Serving

Fiber Fiber

9g Per Serving

Cost Per Serving

$1.98

Dietary Exchanges
1/2 fruit, 1 1/2 starch, 1 fat, 1/2 lean meat, 1 vegetable

Ingredients

Servings 6

15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed
1 cup avocado (1 medium or 2 small), halved, cut into 1/2 inch cubes
2 mangos (about 2 cups), cut into 1/2 inch cubes
2 green onions (cut into 1/2-inch pieces) OR
1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
1 red or green bell pepper, seeded, cut into 1/2-inch pieces
1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
1 head romaine lettuce (chopped)
3 Tbsp. fresh, or, bottled lime juice
1 Tbsp. olive oil
2 Tbsp. fresh cilantro (chopped)
1/2 tsp. chili powder
1/4 tsp. ground Black pepper
1/4 tsp. salt

Tip: Click on step to mark as complete.

Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
Toss gently to coat and serve over the lettuce and mixed greens.

Cooking Tip: You can serve this with crunchy vegetables like cucumbers and/or jicama, cut into ¼ inch slices and used like chips.

Keep it Healthy: When using canned beans, drain and rinse under cold water for a minute to remove some of the sodium.

Tip: You can also enjoy this in a sandwich or wrap. It is a great dish to bring to potlucks or picnics.

Tip: This salad will keep in the refrigerator for a few days and the flavors keep improving.