Mango, Avocado, and Black Bean Salad

This colorful, tropical summertime salad is so super simple and delicious. It's the perfect side dish at your next backyard barbecue.

Ingredients

Servings 6  

• 1 head romaine, torn into bite-size pieces
• 1 15.5-ounce can no-salt-added black beans, rinsed and drained
• 1 15.25-ounce can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
• 2 medium mangoes, cut into 1/2-inch cubes
• 1 medium avocado, cut into 1/2-inch cubes
• 2 medium green onions, cut into 1/2-inch pieces OR 1/2 small red or white onion, cut into 1/2-inch pieces
• 1 medium red or green bell pepper, cut into 1/2-inch pieces
• 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
• 3 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Directions

1. Put the romaine on plates or in bowls. Set aside.
2. In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
3. In a small bowl, whisk together the lime juice, cilantro, oil, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture, gently tossing to coat.
4. Spoon over the romaine.

Cooking tip: Scoop up this salad with crunchy vegetables, such as cucumber or jicama sliced crosswise into rounds.

Keep it healthy: Rinsing and draining canned beans helps remove some of the extra sodium.

Tip: To make this an entrée, put one serving on a 6-inch whole-wheat tortilla (lowest sodium available) or in a half whole-wheat pita pocket (lowest sodium available).

Tip: Store this salad in the refrigerator, covered, up to 5 days.

Source: American Heart Association