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Black Bean, Mango and Tomato Salad

recipe image
Created by pmallow,

Ingredients

At a glance
Main Ingredient
Tomato
Difficulty
Easy
Course/Dish
Compound
Salads
Serves
4

Serves - 4
Points - 4

1 3/4 cup mango, diced, divided (about 1 large mango)
3 Tbsp fresh lime juice
3 Tbsp water
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp table salt
15 oz canned black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/4 cup mint leaves, or cilantro, fresh, cut into thin slivers
1 Tbsp canned jalapeno peppers, or fresh, minced (if using fresh, do not touch seeds with bare hands)

Methods/steps

1. In a large bowl, mash 1/4 cup of diced mango with a fork. Whisk in lime juice, water, oil, cumin and salt.

2. Add remaining diced mango, beans, tomato, onion, mint and jalapeno to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 cup per serving.

Nutrition Info per serving:
218 Calories; 8g Fat (32.1% calories from fat); 7g Protein; 31g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1 Fruit; 1 1/2 Fat.

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