August 31, 2011
Black Bean, Mango and Avocado Salad
1 15- or 16-ounce (400g) 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 (spring onions), thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
minced fresh cilantro (coriander) to taste, optional
* Note: If fresh mango isn't available, look for mango in the frozen foods section of your supermarket. Let thaw overnight before using.
Combine all the ingredients in a serving container. Stir together and serve.
Per serving: fat: 9g, calories: 154, fiber: 5g, protein: 4g, carbs: 18g
Recipe adapted from Vegan Express by Nava Atlas.
For even more vegetarian recipes, check out VegRecipes.org.
Read more from the Guide to Meat-Free Meals