Black Bean & Mango Salad

Coleslaw mix—a combination of shredded cabbage and carrots—makes this healthy lunch salad recipe quick to prepare. The coleslaw-bean mixture can also be used as a delicious taco topping.

Prep/Cook Time: 15 Minutes, Servings: 1

Ingredients

• 1 cup coleslaw mix
• ¾ cup diced ripe but firm mango
• ½ cup rinsed canned black beans
• 2 tablespoons salted pepitas
• 1 tablespoon finely chopped red onion
• 1 tablespoon rice vinegar
• 2 teaspoons extra-virgin olive oil
• 8 leaves Boston lettuce

Directions

1. Combine coleslaw mix, mango, black beans, pepitas, red onion, vinegar and oil in a medium bowl. Serve the bean mixture on a bed of lettuce.

Nutritional Information

Per Serving: 382 Calories, Total Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 49 g, Fiber: 11 g, Total Sugars: 26 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 326 mg, Potassium: 909 mg, Folate: 198 mcg, Calcium: 113 mg

© Dotdash Meredith. All rights reserved. Used with permission.