Meatless: Mango Avocado Black Bean Salad

This colorful, festive and flavorful vegetarian dish is easy to make for Meatless Monday.

Mango Avocado Black Bean Salad

15 oz. canned, no-salt-added black beans (1 can), drained, rinsed

15.25 oz. canned, no-salt-added or low-sodium whole kernel corn (1 can), drained, rinsed

1 cup avocado (1 medium or 2 small), halved, cut into 1/2 inch cubes

2 mangos (about 2 cups), cut into 1/2 inch cubes

2 green onions (cut into 1/2-inch pieces) or 1/2 small red or white onion (about 1/4 cup), cut into 1/2-inch pieces

1 red or green bell pepper, seeded, cut into 1/2-inch pieces

1 or 1/2 jalapeño pepper, stems discarded, seeded, finely chopped (optional)

1 head romaine lettuce (chopped)

3 tablespoon fresh or bottled lime juice

1 tablespoon olive oil

2 tablespoon fresh cilantro (chopped)

1/2 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

Wash and dry lettuce, then chop or tear into 2 inch pieces and divide into six bowls or plates. Combine the black beans, corn, mango, avocado, onions and jalapeño pepper. Do not mix until you add the dressing. Combine the lime juice, olive oil, cilantro, chili powder, black pepper and salt together in a jar with a secure lid, shake together until mixed well and pour over the mango and avocado mixture. Toss gently to coat and serve over the lettuce and mixed greens. (This salad will keep in the refrigerator for a few days and the flavors keep improving.) Serves 6.

Nutritional Analysis: Calories 218; fat 6.9 grams; cholesterol 0 milligrams; sodium 128 milligrams; carbohydrates 36 grams; protein 7 grams