Black Bean, Mango, and Avocado Salad
In my part of the world (the Northeastern United States), we get the best mangos and avocados in mid-to late winter, just when our winter-weary palates need them most. This relishlike salad is not only scrumptious but also lovely to look at. It’s especially welcome with Southwestern-style tortilla dishes.
Recipe information
Yield
6 servings
Ingredients
One 15- or 16-ounce can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions, green parts only, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Minced fresh cilantro to taste, optional
Preparation
Step 1
Combine all the ingredients in a serving bowl. Stir together and serve.
nutrition information
Step 2
Calories: 174
Step 3
Total Fat: 10g
Step 4
Protein: 5g
Step 5
Carbohydrates: 18g
Step 6
Fiber: 6g
Step 7
Sodium: 175mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
