|This recipe is liked by 2 person(s).|
Black Bean Mango Salad
Nb persons: 3
Source: Eat to Live
|1||mango, peeled, pitted, and cubed|
|2 T||chopped fresh cilantro|
|4||green onions, thinly sliced|
|1 medium||bell pepper, seeded and chopped|
|1/2 c||frozen corn, thawed, or fresh corn off the cob|
|3 c||coked black beans or 2 15-oz cans no- or low-salt black beans, drained and rinsed|
|3 T||fresh lime juice|
|1 t||minced fresh garlic|
|1 t||ground cumin|
|9 c||chopped romaine lettuce|
If using fresh corn, water saute for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce.
Note: The vegetable mixture without mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.
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