ADVERTISEMENT
Black Bean & Mango Salad
Black Bean & Mango Salad
0 Reviews
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.
- By: Sara Haas, R.D.N., L.D.N. EatingWell Recipe Contributor
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 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
-
Active
-
Ready In
- 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.
- 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: 3½
- Exchanges: 1 starch, 1 fruit, 1 vegetable, 1 lean meat, 3½ fat
