Monday, April 14, 2008

Recipe of the Week: 4/14/08

Cooking Light - March 2008 Issue

Mango and Black Bean Salad (6 servings)

1.5 cups chopped peeled ripe mango
1.0 cups thinly sliced green onions
0.5 cups cooked wild or brown rice (If you are short for time, a great substitute is whole grain couscous.)
3.0 tablespoons finely chopped fresh cilantro
2.0 tablespoons roasted tomatillo or fresh salsa
2.0 tablespoons fresh lime juice (I'm not a fan of lime, so I cut this in half.)
2.0 tablespoons extravirgin olive oil (I usually exclude this.)
0.75 teaspoon salt
0.25 teaspoon freshly ground black pepper
1.0 (15-ounce) can organic no-salt added black beans, rinsed and drained (I don't do organic or no-salt, most of the sodium is removed when you rinse.)

1. Combine all the ingredients in a large bowl. Toss gently to mix.

*Bonus idea (from the kitchen of Michelle): add cooked chicken to make a full meal!*

Nutrition (1 serving - 0.67 cup)
Calories: 167 (48.6 calories from fat)
Total Fat: 5.4g
Saturated Fat: 0.7g
Cholesterol: 0mg
Sodium: 226mg
Total Carbohydrate: 25.5g
Dietary Fiber: 5.5g
Protein: 5.2g


Felicia said...

YUMO! Thanks for the recipe!!


Scale Junkie said...

WOW this sounds delicious! I'd put this over a salad instead of dressing and why not toss on the grilled chicken too!