1 can (19 oz/540 mL) no-salt-added black beans drained and rinsed
1 can (14 oz/398 mL) whole-kernel corn drained
1 large mango peeled and diced
1 cup quartered grape tomatoes
1 cup diced red bell pepper
½ cup chopped green onions
2 tablespoons minced fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
¼ teaspoon each salt and freshly ground black pepper
⅛ teaspoon each ground cumin and chili powder (see tip)
1 cup diced avocado (see tip)
Recipe Tip: For added "kick," try chipotle chili powder--it's sold beside the regular chili powder in the spice aisle. Avocado turns brown quickly, so peel, slice and add it to the salad just before serving.
Combine all ingredients in a large bowl and mix well. Serve immediately or chill before serving. (We prefer this salad at room temperature.) As with most dishes containing avocado, this dish tastes best when eaten the day it's made.
Per serving: 236 calories, 10 g total fat (1.4 g saturated fat), 7 g protein, 37 g carbohydrate, 10.4 g fibre, 0 mg cholesterol, 385 mg sodium