Mango and Black Bean Salad

Canned beans are a great option for working protein and fiber into dishes. We tested this recipe with organic, no-salt-added beans to keep sodium in check. The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloins.

Yield: 6 servings (serving size: 2/3 cup)

1 1/2 cups chopped peeled ripe mango

1 cup thinly sliced green onions

1/2 cup cooked wild or brown rice

3 tablespoons finely chopped fresh cilantro

2 tablespoons roasted tomatillo or fresh salsa

2 tablespoons fresh lime juice

2 tablespoons extravirgin olive oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can organic no-salt-added black beans, rinsed and drained



1. Combine all ingredients in a large bowl. Toss gently to mix.



CALORIES 167 (29% from fat); FAT 5.4g (sat 0.7g,mono 3.4g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 41mg; CARBOHYDRATE 25.5g; SODIUM 226mg; PROTEIN 5.2g; FIBER 5.5g



Cooking Light, MARCH 2008