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Ingredients

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Directions

  1. Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into 6 bowls or plates.
  2. Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing.
  3. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture.
  4. Toss gently to coat and serve over the lettuce and mixed greens.

Additional Tips

Keep it Healthy: When using canned beans, drain and rinse under cold water for a minute to remove some of the sodium.

Tips:

  • This salad will keep in the refrigerator for a few days and the flavors keep improving.
  • You can serve this with crunchy vegetables like cucumbers and/or jicama, cut into ¼ inch slices and used like chips.
  • You can also enjoy this in a sandwich or wrap. It is a great dish to bring to potlucks or picnics.

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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
218
Total Fat
6.9 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
4.3 g
Cholesterol
0 mg
Sodium
128 mg
Carbohydrates
36 g
Fiber
9 g
Sugars
14 g
Protein
7 g
Dietary Exchanges

1 1/2 starch, 1/2 fruit, 1 vegetable, 1/2 lean meat, 1 fat

Price Per Serving

$1.98

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