ETL : Black Bean Mango Salad
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Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
43
High
Nutrition per serving
Calories664 kcal (33%)
Total Fat5.4 g (8%)
Carbs123.4 g (47%)
Sugars45.4 g (50%)
Protein34 g (68%)
Sodium1192.4 mg (60%)
Fiber39.4 g (141%)
% 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 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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