Nutrition Facts
Nutrition Facts
Calories | 218 | |
---|---|---|
Total Fat | 7.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 4.5 g | |
Cholesterol | 0 mg | |
Sodium | 128 mg | |
Total Carbohydrate | 36 g | |
Dietary Fiber | 9 g | |
Sugars | 14 g | |
Protein | 7 g |
Dietary Exchanges
1/2 fruit, 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1 fat
Ingredients
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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
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Put the romaine on plates or in bowls. Set aside. -
In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño. -
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. -
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.