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In-season mango shares the stage with jicama and black beans for a colorful and zesty salsa that can also be served as a salad. It’s the perfect dish to bring to any celebration or gathering. Make sure the lime juice is ready before dicing the jicama, as it helps keep the jicama from turning brown too quickly. Jicama is low in calories and high in vitamin C -- plus it adds a crunchy texture to the high-fiber, antioxidant-rich black beans and mango. As a salsa, this pairs well with fish, chicken and pork.

Makes about 11 servings (1/2 cup each)

Ingredients

1 15- to 16-ounce can black beans, rinsed and drained

2 cups peeled, diced mango

1/3 cup fresh-squeezed lime juice

2 cups peeled, diced jicama

1/3 cup chopped green onion

1 jalapeno pepper, seeded and finely minced

2 tablespoons finely chopped cilantro

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1 teaspoon kosher salt

Directions

1. Toss beans, mango, jicama, lime juice, green onion, jalapeno and cilantro together in a large bowl.
2. Sprinkle with spices and toss lightly to coat all pieces.
3. Refrigerate or serve immediately.

Nutrition information (per serving)

108 calories

4.5 g protein

22 g carbohydrates

0.5 g fat (0 g saturated)

0 mg cholesterol

232 mg sodium

315 mg potassium

30 mg calcium

1.6 mg iron

536 IU vitamin A

25 mg vitamin C

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