How To Make Southwestern Black Bean and Mango Salad
Fill your breakfast bowl with this healthy and tasty southwestern black bean and mango salad filled with fresh veggies, quinoa, and flavorful herbs.
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Serves:
Ingredients
- 15ozblack beans,1 can, no salt added, rinsed, and drained
- 1cupquinoa,cooked, red or tri-color, according to package directions
- 1cupcorn,fresh or frozen
- 1red bell pepper,small, chopped
- 1cupfresh mango,chopped
- ¼cupred onion,finely chopped
- ½cupfresh cilantro,chopped
- 1jalapeño pepper,small, seeded, and finely diced
- 1lemon,medium, juiced, or lime
- 1½tbspextra virgin olive oil
- 2garlic cloves,minced
- ½tspcumin,ground
- ½tspchili powder
- ¼tspturmeric,ground
Instructions
-
Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
-
Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
-
Drizzle over the mixture and toss.
-
Refrigerate until ready to serve.
Nutrition
- Calories: 428.84kcal
- Fat: 6.72g
- Saturated Fat: 1.05g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.19g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 74.54g
- Fiber: 14.94g
- Sugar: 8.27g
- Protein: 20.89g
- Sodium: 17.81mg
- Calcium: 115.03mg
- Potassium: 1413.84mg
- Iron: 5.47mg
- Vitamin A: 57.75µg
- Vitamin C: 46.05mg
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