1 chipotle pepper in adobo sauce, seeded and chopped
1 garlic clove, pressed
Salt and coarsely ground black pepper to taste
2 cans (15 oz/540 mL each) black beans, drained and rinsed
1 can (15 1/4 oz or 341 mL) corn, drained and rinsed
1 red bell pepper, chopped
1 small red onion, chopped
Lime wedges (optional)
For dressing, whisk together cilantro, juice, oil, chipotle and pressed garlic in small mixing bowl. Season to taste with salt and black pepper.
For salad, trim top and bottom of mangoes, creating a flat base. Cut mangoes using Mango Wedger. Remove skin from mango flesh. Dice mango flesh. Combine mangoes, beans, corn, bell pepper and onion in large mixing bowl. Add dressing and mix well. Serve with lime wedges, if desired.
servings of 1 cup/250 mL
Nutrients per serving:
Calories 140, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 4 g, Sodium 400 mg, Fiber 5 g