Recipe by Melanie
"Mango, black beans, corn, and red pepper in a refreshing, it's-too-hot-to-cook salad. Be sure to refrigerate any leftovers."
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mango, peeled and cubed
red bell pepper, chopped
rinsed, canned black beans
green onions, sliced thinly
extra-virgin olive oil
salt and ground black pepper to taste
5 1/2 cups
chopped romaine lettuce
Really enjoyed it! I served this at a pot-luck and it was a big hit. All the bright colors made a very nice presentation. This tasted fresh and tangy and was easy to fix and healthy too. I did increase the amount of oil and lemon juice for the dressing to make plenty for the marinade as well as coating the added lettuce. This definitely is a keeper.
It was really good but not awesome. It is very healthy and tasty. I would make it again but with some changes. I thought it could use a little more mango (maybe two). It didn't seem like there was enough of the sweet in it, where more mango could have helped. I cut back on the chili pepper because I don't like food too spicy. I didn't have cilantro. I used red onion diced instead of green onions.
AWESOME RECIPE! Very versatile and incredibly simple, I used it on top of a salad, but there was so much left over for just us 2 I also used it in fish tacos, also in sandwiches! Loved it! Also brings a lot of color to whatever you use it with.
* Percent Daily Values are based on a 2,000 calorie diet.
Mango Black Bean Salad
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 58
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