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Mango Black Bean Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 8
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Black beans and diced mango come together with delicious citrus dressing for an amazingly colorful salad. Try it for lunch or a light dinner.
By Betty Crocker Kitchens
Updated May 4, 2016
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Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/4 cup finely chopped red onion, insed and drained under running water
  • 1 cup diced fresh mango
  • 1 can (15 oz) Progresso™ black beans, drained and rinsed
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon finely chopped jalapeño pepper
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • Food Should Taste Good™ green onion brown rice crackers, as desired

Steps

  • 1
    In medium bowl, mix all ingredients except crackers.
  • 2
    Serve with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    When using raw red onions, rinsing the chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
  • tip 2
    To peel a mango, first stand the fruit on its end and use a knife to cut straight down on either side, avoiding the large seed in the middle. Slice horizontally and crosswise on the flesh to make diced mango.

Nutrition

110 Calories, 4g Total Fat, 3g Protein, 15g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 serving (1/2 cup each)
Calories
110
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
13%
Potassium
230mg
7%
Total Carbohydrate
15g
5%
Dietary Fiber
5g
20%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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