iFoodReal · by Olena Osipov★ 5.0 (44)
Mango Black Bean Salad
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 15%
CARBS 40G69% OF CAL
7G FIBER18G SUGAR16G OTHER
FAT 6G24% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad combining mango, black beans, corn, and avocado with lime and cumin dressing. Fresh, protein-rich, and ready in 15 minutes for quick weeknight meals.
mainmexicansaladbeans🥘 pressure cooker♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium or 3 Ataulfo mango (chopped)
- 1 large tomato (chopped)
- 1 large bell pepper (chopped)
- 1 cup corn (cooked or frozen (thawed))
- 15 - 19 oz can black beans (rinsed and drained)
- 1/2 cup cilantro (finely chopped)
- 2 tbsp red onion (minced)
- 2 tbsp olive oil (extra virgin)
- 1 lime (juice of)
- 2 tsp cumin (ground)
- 1/2 tsp salt
- red chili pepper flakes (to taste)
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 15%
CARBS 40G69% OF CAL
7G FIBER18G SUGAR16G OTHER
FAT 6G24% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 372mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.