Black Bean & Mango Salad

Name: Black Bean & Mango Salad
Total time: 15 min
Ingredients: 1 cup coleslaw mix; ¾ cup diced ripe but firm mango; ½ cup rinsed canned black beans; 2 tablespoons salted pepitas; 1 tablespoon finely chopped red onion; 1 tablespoon rice vinegar; 2 teaspoons extra-virgin olive oil; 8 leaves Boston lettuce

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Coleslaw mix--a combination of shredded cabbage and carrots--makes this healthy lunch salad recipe quick to prepare. The coleslaw-bean mixture can also be used as a delicious taco topping. Source: EatingWell Magazine, July/August 2016

Sara Haas, R.D.N., L.D.N.

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Ingredients

1 cup coleslaw mix
¾ cup diced ripe but firm mango
½ cup rinsed canned black beans
2 tablespoons salted pepitas
1 tablespoon finely chopped red onion
1 tablespoon rice vinegar
2 teaspoons extra-virgin olive oil
8 leaves Boston lettuce

Directions

Step 1

Combine coleslaw mix, mango, black beans, pepitas, red onion, vinegar and oil in a medium bowl. Serve the bean mixture on a bed of lettuce.

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Tips

Make Ahead Tip: Refrigerate coleslaw-bean mixture for up to 1 day.

Nutrition Facts

Serving Size: generous 2 cups

Per Serving:

382 calories; 17.5 g total fat; 2.8 g saturated fat; 326 mg sodium. 909 mg potassium; 49 g carbohydrates; 11.5 g fiber; 26 g sugar; 13.2 g protein; 3396 IU vitamin a iu; 77 mg vitamin c; 198 mcg folate; 113 mg calcium; 4 mg iron; 111 mg magnesium;

Exchanges:

1 starch, 1 fruit, 1 vegetable, 1 lean meat, 3 1/2 fat

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