Black Bean & Mango Salad

Black Bean & Mango Salad

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From: EatingWell Magazine, July/August 2016

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.

Ingredients 1 serving

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  • 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

Preparation

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  • Ready In

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

Nutrition information

  • Serving size: generous 2 cups
  • Per serving: 382 calories; 18 g fat(3 g sat); 11 g fiber; 49 g carbohydrates; 13 g protein; 198 mcg folate; 0 mg cholesterol; 26 g sugars; 0 g added sugars; 3,396 IU vitamin A; 77 mg vitamin C; 113 mg calcium; 4 mg iron; 326 mg sodium; 909 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (68% dv), Folate (50% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fruit, 1 vegetable, 1 lean meat, 3½ fat

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