Black Bean, Mango and Avocado Salad Keywords: Food, Recipe, Vegetarian, Vegan

1 (15- or 16-ounce can) black beans, drained and rinsed


1 medium avocado, cut into ¼-inch dice

1 mango, cut into ¼-inch dice*

½ red bell pepper, cut into ¼-inch dice

1 to 2 scallions, thinly sliced

2 tablespoons extra virgin olive oil

2 tablespoons lime juice

Minced fresh cilantro to taste, optional

Combine all the ingredients in a serving container. Stir together and serve. Serves 6.

*Note: If fresh mango isn’t available, look for mango in the frozen foods section of your supermarket. Let thaw overnight before using.

All figures are per serving (assumes 6 servings)

Protein: 4 grams

Calories: 154

Fat: 9 grams

Fiber: 5 grams

Carbs: 18 grams

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