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

Nava Atlas

This mango and black bean salad is easy to make, festive to look at, and delicious to eat! Enjoy as part of a backyard barbecue or picnic lunch. The HSUS
How to dice a fresh mango: Start by cutting a wedge from the whole mango. (Cut the mango as if to cut in half lengthwise, avoiding the large stone in the center of the fruit.)
Using a paring knife, cut the mango flesh crosswise and lengthwise, leaving the fruit attached to the skin. Then, push the skin side to turn the mango wedge into a convex shape so that the mango pieces separate. Cut pieces away from the skin with a knife into a bowl.

Serves 6

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.

Nutrition

All figures are per serving (assumes 6 servings).

Protein: 4 grams
Calories: 154
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.