Black Bean Mango Salad
Nb persons: 3
Yield:
Preparation time:
Total time:
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 |
| dash | chili powder |
| 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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