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posted: 8/6/2013 5:06 AM

Southwestern Black Bean, Quinoa and Mango Medley

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  • Mango adds a burst of flavor and nutrients to black bean and quinoa salad.

       Mango adds a burst of flavor and nutrients to black bean and quinoa salad.
    Steve Lundy | Staff Photographer

 

1 can (15 ounces) black beans, no salt added, rinsed and drained

1 cup cooked quinoa

1 cup frozen corn

1 small red bell pepper, seeded and chopped

1 cup chopped fresh mango

¼ cup finely chopped red onion

½ cup chopped fresh cilantro (or 2 teaspoons dried)

1 small jalapeño pepper, seeded and finely diced

1 medium lemon, juiced

1½ tablespoons extra-virgin olive oil

2 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon ground turmeric

Mix together the beans, quinoa, corn, pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until serving time.

Serves six.

Nutrition values per serving (about 1 cup): 164 calories, 4 g fat (1 g saturated), 27 g carbohydrates, 7 g fiber, 6 g protein, 93 mg sodium.

"The Plant-Powered Diet" by Sharon Palmer (2012 The Experiment)

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