nutritional information

Per 1-cup serving:

  • Calories: 142
  • Protein: 7 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 14 mg
  • Fiber: 8 g
  • Sugar: 11 g
Vegan Gluten-Free

Mango and Black Bean Salad

Serves 4

Mangoes taste great fresh or frozen. Keep a bag on hand in the freezer for baked goods, salads, sauces, and snacks.
  • 1 lime, juiced and zested (2 Tbs. juice, 1 tsp. zest)
  • ¼ tsp. ground cayenne pepper
  • 1 15-oz. can low-sodium black beans, rinsed and drained
  • 1 10-oz. bag frozen mango chunks, thawed and cut into ¼-inch pieces
  • 1 cup peeled, diced jicama

Whisk together lime juice, lime zest, and cayenne pepper; season with salt, if desired. Stir in black beans, mango chunks, and diced jicama. Chill 1 hour before serving.

January/February 2014 p.34

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I have been making a similar salad for years. In mine there will be a small chopped red onion, 2 tblsp of honey, a quarter cup of white wine vinegar,(you adjust the amount of honey and vinegar to your taste - takes more than you would think!) 1/4 cup chopped cilantro, half a chopped red pepper in addition to the jicama, black beans, fresh lime juice and a firm mango. I do not add cayenne to my salad. If jicama is not available then I substitute chopped celery for a similar texture and taste. A favourite with everyone on any occasion!

Judith - 2015-05-06 14:37:05