Monday, March 29, 2010
Mango and Black Bean Salad
1 1/2 cup chopped peeled ripe mango
1 cup thinly sliced green onions (see my comment below)
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.
Combine all ingredients in a large bowl. Toss gently to mix. Yield: 6 servings (serving size: 2/3 cup)
Calories 167, Fat 5.4 g (sat 0.7 g, mono 3.4 g, poly 0.8 g), Protein 5.2 g, Carb 25.5 g, Fiber 5.5 g, Chol 0 mg, Iron 1.1 mg, Sodium 226 mg, Calc 41 mg.
Note: We used about half that many green onions, and it was still a little spicy to our middle-aged taste buds. We'll cut back even more on the green onions next time we make it. I used regular canned black beans because that's what I had in the cupboard, ditto on using bottled lime juice instead of fresh.
The recipe suggests serving this salad with spicy pork tenderloins. I'm sure that would be yummy, but we had our Vegetarian Green Pitas on the menu, and that was a great combination, too!