Black Bean, Lentil, and Mango Salad

Bean Lentil Mango Salad

This salad works well alongside a baked or sautéed filet of fish and is an excellent source of fiber.

Ingredients

  • ½ cup dried lentils, rinsed and drained
  • 1 cup water
  • 1-14.5 ounce can black beans
  • 2 mangoes, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • ¼ cup red onion, minced
  • 2 scallions, chopped
  • ½ teaspoon garlic, minced
  • ¼ cup chopped cilantro
  • ¼ cup lime juice
  • ¼ cup orange juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • Pepper to taste

Instructions

  • Combine lentils and water in a medium saucepan and bring to a boil. Cover and simmer until water is absorbed and lentils are tender, about 20 minutes. Pour into a strainer and rinse with cold water. Refrigerate until cooled completely.
  • Combine all the ingredients in a bowl. For best flavor, refrigerate for an hour before serving. This salad is even better after marinating overnight.

    • Makes 10 (1/2 cup) servings

    Recipe adapted from Oldways. For many more Mediterranean diet recipes, visit Oldwayspt.org

    Nutrition Facts

    Nutrition facts: 141 calories, 3 gramsfat (0 grams saturated fat, 2 grams monounsaturated fat), 91 mg sodium, 389 mg potassium, 24 grams total carbohydrate, 6 grams fiber, 11 grams sugar, 5 grams protein

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