Southwestern Black Bean, Quinoa, and Mango Medley

Ingredients:

• One 15-ounce can black beans, no salt added, rinsed and drained, or 1 3/4 cups cooked black beans
• 1 cup cooked quinoa
• 1 cup frozen corn
• 1 small red bell pepper, chopped
• 1 cup chopped fresh mango
• 1/4 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro (or 2 tsp dried)
• 1 small jalapeno pepper, seeded and finely diced
• Juice from 1 medium lemon
• 1 1/2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/4 tsp ground tumeric

Directions

1. Mix together the beans, quinoa, corn, bell peppers, mango, onion, cilantro, and jalapeno in a mixing bowl.
2. Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and tumeric in a small bowl. Drizzle over the mixture and toss. Refrigerate until serving time.

Variations: substitute kidney or pinto beans for the black beans or use cooked barley, bulgur, rice, or farro instead of the quinoa

Makes 6 servings

Nutrients Per Serving (1 cup)
Calories: 164
Protein: 6 g
Fat: 4 g
Carbohydrates: 27 g
Fiber: 7 g
Sodium: 93 mg
Potassium: 383 mg
Phosphorus: 147 mg

Recipe Source: The Plant-Powered Diet by Sharon Palmer RD