Mangoes provide an array of cancer-fighting antioxidants!
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Mango Bean Salad
This easy-to-prepare salad is great on its own or tucked into a whole-grain tortilla.
Makes 6 cups (5 servings)
1 to 1 1/2 cups cubed fresh mango (1 medium mango), see Note
1 cup diced red bell pepper
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1/4 cup salsa, or more if desired
2 to 3 tablespoons sliced chives or green onion
2 to 2 1/2 tablespoons freshly squeezed lime juice
1 teaspoon pure maple syrup or agave nectar
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
1/2 teaspoon sea salt, plus more to taste (see Note)
2 to 3 tablespoons minced cilantro (optional)
In a large bowl, combine all the ingredients and stir to combine. Taste, and if you'd like more heat and zip from the salsa, add a little more, up to another 1/4 cup. Serve, or refrigerate (covered) for several hours until ready to serve.
Mango Note: If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.
Salt Note: The amount of salt you use may depend on the brand of salsa. Start with 1/2 teaspoon, as it's always easy to add extra later.
Source: The Cheese Trap, by Neal Barnard, M.D.; recipe by Dreena Burton, chef, founder of plantpoweredkitchen.com
Per serving (1/5 of recipe): Calories: 186; Protein: 10 g; Carbohydrate: 36 g ; Sugar: 8 g; Total Fat: 1 g; Calories from Fat: 5%; Fiber: 11 g; Sodium: 562 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.