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Mango, Avocado and Black Bean Salad

A heart healthy recipe from The American Heart Association

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Ingredients:

  • 15 oz. canned, no-salt-added black beans (1 can), drained, rinsed
  • 15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed
  • 1 cup avocado (1 medium or 2 small), halved, cut into 1/2-inch cubes
  • 2 mangos (about 2 cups), cut into 1/2-inch cubes
  • 2 green onions, cut into 1/2-inch pieces OR
  • 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces
  • 1 red or green bell pepper, seeded, cut into 1/2-inch pieces
  • 1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped, optional
  • 3 Tbsp. fresh or bottled lime juice
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, chopped
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. salt

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Directions:

  • Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  • Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  • Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  • Toss gently to coat and serve over the lettuce and mixed greens.

  • Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  • Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  • Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  • Toss gently to coat and serve over the lettuce and mixed greens.
  • Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  • Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  • Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  • Toss gently to coat and serve over the lettuce and mixed greens.

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