That looks fabulous, I love black beans, and I'm sure the mango in there adds a nice flavor. I just started a new subscription to Cooking Light. I was reading it at the dr's office a couple of weeks ago, and noticed they had some very interesting vegetarian options.
Great dish/easy and vegetarian
<b>Black bean and mango salad</b><br>
(Cooking Light magazine; last issue)<br><br>
1.5 cup mango, small pieces<br>
1 cup green onions, sliced<br>
.5 cup cooked rice<br>
3 tbsp. fresh cilantro<br>
2 tbsp salsa<br>
2 tbsp lime juice<br>
2 tbsp olive oil<br>
salt and pepper to taste<br>
1 15 oz. can of black beans, drained and rinsed.<br><br>
combine and serve.<br><br>
I served mine with short grain brown rice to which I had added some corn. I also chose to heat the salad in the MW oven for 2 min, prior to serving.<br><br>
6 servings. 167 cal. per serving. Fat 5.4; Fiber 5.5, Protein 5.2
(Cooking Light magazine; last issue)<br><br>
1.5 cup mango, small pieces<br>
1 cup green onions, sliced<br>
.5 cup cooked rice<br>
3 tbsp. fresh cilantro<br>
2 tbsp salsa<br>
2 tbsp lime juice<br>
2 tbsp olive oil<br>
salt and pepper to taste<br>
1 15 oz. can of black beans, drained and rinsed.<br><br>
combine and serve.<br><br>
I served mine with short grain brown rice to which I had added some corn. I also chose to heat the salad in the MW oven for 2 min, prior to serving.<br><br>
6 servings. 167 cal. per serving. Fat 5.4; Fiber 5.5, Protein 5.2
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