Recipe: Mango, Avocado and Black Bean Salad

Tex-Mex doesn’t always have to mean globs of queso on everything! This salad provides all of the flavors of a Tex-Mex favorite, without all of the calories (or guilt). The avocado provides satisfying fat, the fiber comes from the black beans while the mango provides subtle sweetness.

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2 ripe but firm avocados, halved, peeled, pitted, and cubed
1 tablespoon freshly squeezed lime juice
2 ripe but firm mangoes, peeled, pitted, and cubed
1 (15-ounce) can no-added-salt black beans, drained and rinsed well

For the lime dressing

1 teaspoon grated lime zest
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro, plus more for garnish
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon sugar
3 tablespoons extra-virgin olive oil


  1. Gently toss the avocado cubes with the lime juice in a medium-size bowl.
  2. Add the mangoes and gently toss to combine. Set aside.
  3. Prepare the lime dressing: Whisk together the lime zest and juice, cilantro, salt, pepper and sugar in a large bowl.
  4. Whisk in the olive oil until the mixture is thoroughly combined and creates a thick dressing.
  5. Add the avocado mixture and black beans and toss gently.
  6. Spoon the salad onto individual plates, garnish with cilantro, and serve.

Nutritional information (per serving)

Makes 6 servings.

Calories: 302
Total fat: 17.2g
Saturated fat: 2.6g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 434.3mg
Total Carbohydrate: 35.1g
Fiber: 11.2g
Sugars: 16.2g
Protein: 6.6g

Source: Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic — Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)

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