Southwestern Black Bean, Quinoa, and Mango Medley

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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

Mix together the beans, quinoa, corn, bell peppers, mango, onion, cilantro, and jalapeno in a mixing bowl.
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

Nutrients Per Serving

• Calories: 164
• Protein: 6 g
• Fat: 4 g
• Carbohydrates: 27 g
• Fiber: 7 g
• Sodium: 93 mg
• Potassium: 383 mg
• Phosphorus: 147 mg