Tropical bean salad, with mango, pepper and tomato. Food is in a white bowl.

This tangy salad is enjoyable as a side dish (served with corn tortillas chips) or as a topping for tacos, chicken, or fish. This
recipe is super-packed with Vitamin C. Vitamin C is a powerful antioxidant that protects your cells from damage. Tropical
salad recipes, like this one, are fantastic ways to get your servings of fruits and vegetables for the day!

Yield
6 Servings
Ingredients
3 ½ C pinto beans (no salt added, canned, drained and rinsed - dry cooked pinto beans preferred)
1 ½ C mango (fresh or canned diced)
½ C red bell pepper (diced)
1 C green bell pepper (diced)
⅕ C tomatoes (diced )
1 Tbsp olive oil
2 Tbsp lime juice
½ tsp dried oregano
½ tsp ground black pepper
1 tsp salt
2 Tbsp cilantro (fresh chopped - optional)
Instructions

1. In a medium bowl, mix together pinto beans, mango, red and green bell peppers, and tomato to make a salad.
2. Prepare dressing: In a small bowl, whisk together olive oil, lime juice, oregano, cumin, pepper, and salt.
3. Toss tropical bean salad with dressing.
4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.
5. Serve 1 cup black bean salad with a handful of tortilla chips.

Per Serving: Calories 204, Carbohydrates 35.9 g, Protein 10.1 g, Saturated Fat 0.5 g, Sodium 200 mg, Fiber 11 g, Sugars 8 g

Notes

Download this recipe in Spanish