ETL : Black Bean Mango Salad
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Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
49
High
Nutrition per serving
Calories811.1 kcal (41%)
Total Fat6.2 g (9%)
Carbs143.3 g (55%)
Sugars45.7 g (51%)
Protein44 g (88%)
Sodium1703.2 mg (85%)
Fiber48.9 g (175%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1mango
peeled, pitted, and cubed
2 tablespoonsfresh cilantro
chopped
4green onions
thinly sliced
1red bell pepper
medium, seeded and chopped
½ cupfrozen corn
thawed, or fresh corn off the cob
3 cupsblack beans
cooked, or 2 15 ounce cans no- or low-salt black beans, drained and rinsed
3 tablespoonsfresh lime juice
1 teaspoongarlic
minced fresh
1 teaspoondried oregano
1 teaspoonground cumin
chili powder
9 cupsromaine lettuce
chopped
Instructions
Step 1
“If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce.
Step 2
Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.”
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