April 9, 2008
Black Bean, Mango, and Avocado Salad
This relish-like salad is delicious and festive, and goes well with southwestern-style tortilla or corn dishes
One 15- or 16-ounce can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4 inch dice*
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Minced fresh cilantro to taste, optional
* Note: If fresh mango isn't available, look for mango in the frozen foods section of your supermarket. Let thaw overnight before using.
Combine all the ingredients in a serving container. Stir together and serve.
All figures are per serving (assumes 6 servings).
Protein: 4 grams
Fat: 9 grams
Fiber: 5 grams
Carbs: 18 grams
Recipe adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.