Monday, April 14, 2008

Recipe of the Week: 4/14/08

Cooking Light - March 2008 Issue

Mango and Black Bean Salad (6 servings)

Ingredients:
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.)

Directions
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

2 comments:

Felicia said...

YUMO! Thanks for the recipe!!

*huggles*
=0)

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!