Heart Healthy
This colorful, tropical summertime salad is so super simple and delicious. It's the perfect side dish at your next backyard barbecue.
Print Recipe
Mango, Avocado, and Black Bean Salad
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Servings
6
Ingredients
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1 head romaine lettuce -
15 oz. black beans -
15.25 oz. whole kernel corn -
2 mango -
1 cup avocado -
2 green onions OR -
1/2 small red onion -
1 red bell pepper -
1 or 1/2 -
3 Tbsp. lime juice -
2 Tbsp. cilantro -
1 tablespoon olive oil -
1/2 teaspoon chili powder -
1/4 teaspoon pepper -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
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, cilantro, oil, 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 tossing to coat. -
Spoon over the romaine.
Cooking Tip: Scoop up 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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 218 | |
|---|---|---|
| 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 | |
| Cholesterol | 0 mg | |
| Sodium | 128 mg | |
| Total Carbohydrate | 36 g | |
| Dietary Fiber | 9 g | |
| Sugars | 14 g | |
| Protein | 7 g | |
Dietary Exchanges
1 1/2 starch, 1/2 fruit, 1 vegetable, 1/2 lean meat, 1 fat
-
Servings
6
Ingredients
-
1 head romaine lettuce -
15 oz. black beans -
15.25 oz. whole kernel corn -
2 mango -
1 cup avocado -
2 green onions OR -
1/2 small red onion -
1 red bell pepper -
1 or 1/2 -
3 Tbsp. lime juice -
2 Tbsp. cilantro -
1 tablespoon olive oil -
1/2 teaspoon chili powder -
1/4 teaspoon pepper -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
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, cilantro, oil, 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 tossing to coat. -
Spoon over the romaine.
Cooking Tip: Scoop up 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.
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