Mango Black Bean Salad
To make this easy-to-prepare salad more filling, try it tucked into a whole-grain tortilla with spinach or your favorite leafy green.
Servings: 5 servings
Calories: 186kcal
Ingredients
- 1 1/2 cup cubed fresh mango or 1 mango
- 1 cup diced red bell pepper
- 1 15- oz can black beans rinsed and drained
- 1 15- oz can pinto beans rinsed and drained
- 1/4 cup salsa or more if desired
- 2 tbsp sliced chives or green onion
- 1 1/2 freshly squeezed lime juice
- 1 tsp pure maple syrup or agave nectar
- 1/2 tsp ground cumin
- 1/8 tsp ground allspice
- 1/2 tsp sea salt plus more to taste (1/2 tsp.)
- 2 tbsp minced cilantro
Instructions
- In a large bowl, combine all the ingredients and stir to combine.
- Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup
- Serve, or refrigerate (covered) for several hours until ready to serve.
- Mango Note: If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
- Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.
Notes
Serve with an optional corn tortilla for a gluten-free option.
Nutrition
Calories: 186kcal | Protein: 10g | Fiber: 11g