2015 Kids Recipe Challenge winning recipe: 2nd place!
Nuha, from Brampton, loves this salad. It can be enjoyed on its own or added to a bowl of greens. If you’re looking for a fresh new dip or salsa idea, you can serve it up with baked tortilla chips for a healthy snack option.
Preparation Time: 10 minutes
Cook Time: N/A
Makes: About 3 cups (750 mL)
- Serve on its own, with tortilla chips or as a fresh topping for burgers, fish or sandwiches.
- You can add ½ an avocado to this recipe for some healthy fats.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Mango |
1
|
| Red bell pepper |
1small
|
| Lime |
2 Tbsp (30 mL) juice, 1 lime
|
| Fresh cilantro |
1 Tbsp (15 mL) |
| Canned black beans, drained and rinsed |
1 cup (250 mL) |
| Salt and fresh ground pepper |
¼ tsp (1 mL) each
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Rinse mango, red pepper, lime and cilantro under cool running water. Peel and dice the mango, then dice the pepper and chop the cilantro; place in a bowl.
- Add the beans, lime juice, salt and pepper.
- Stir well and let stand for 10 minutes before serving for flavours to combine.
Nutrition Information per 1 cup/250 mL:
Calories: 132 kcal
Protein: 6 g
Fat: 1 g
Carbohydrate: 28 g
Fibre: 8 g
Sodium: 377 mg
Last Update – March 22, 2024