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Mango Black Bean Salad Recipe

Recipe by: Melanie

"Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In25 m
  • 1Combine mango, red bell pepper, black beans, corn, green onions, and cilantro in a large bowl.
  • 2Whisk together lemon juice, olive oil, garlic, cumin, chili powder, salt, and pepper in a small bowl. Add dressing to fruit and vegetable mixture; toss to coat. Add romaine lettuce and toss lightly to mix.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 3 servings
  • 253 cals
  • 1 medium mango, peeled and cubed
  • 1 medium red bell pepper, chopped
  • 1 cup rinsed, canned black beans
  • 1 cup corn kernels
  • 4 green onions, sliced thinly
  • 1/4 cup cilantro
  • lemon, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste
  • 5 1/2 cups chopped romaine lettuce
Nutrition

Amount per serving ( 5 total)

  • Calories:
    253
    13%
  • Fat:
    6.4
    10%
  • Carbs:
    47.1
    15%
  • Protein:
    9.7
    19%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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