Sunday, January 14, 2007

mango, black bean and roasted corn salad

Here's a delicious salad to enjoy as a side dish or as a topping for chicken or fish. The black beans provides numerous phytochemicals as well as fibers and proteins, while the mango brings sweetness which contrasts perfectly well with the flavor of roasted corn. It's a very good way to give beans a try!
Mango, black beans, and roasted corn salad
4 servings
1 tablespoon canola oil
1 cup corn kernels
1 mango, diced
1 cup black beans
1/4 cup red onion, diced
1 ½ tablespoons lime juice
1 teaspoon fresh coriander (cilantro)
  1. Heat oil in a skillet and roast the corn several minutes, until fragrant and lightly brown.
  2. Transfer to another bowl.
  3. Add all the other ingredients.
  4. Mix lightly and serve!
Nutrition facts for 1 serving
125 calories, 2 g fat, 0 g saturated,
26 g carbs, 4 g fibers, 4 g protein

No comments: