Black bean and mango salad

This March 9, 2017 photo shows a black bean and mango salad in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Start to finish: 15 minutes

Servings: 4

6 cups shredded kale, or other dark leafy greens

1 cup cooked black beans, rinsed and drained if canned

1 1/2 cup cubed fresh mango, about 1 large mango

1 cup organic frozen corn, thawed

1 cup chopped tomato, about 2 roma tomatoes

1/2 yellow bell pepper, chopped

1/2 large avocado, cubed

2 green onions, chopped

1/4 cup cashews, chopped

8 baked organic corn chips, lightly crushed

chopped cilantro or parsley, for garnish

For the dressing:

1/4 cup prepared tomato (or tomatillo) salsa

3 tablespoons lime juice

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Lay the greens on a platter or individual plates. Place on top of the greens: beans, mango, corn, tomato, bell pepper, and avocado. Sprinkle on the green onions, cashews, crushed corn chips and cilantro. In a small bowl, whisk together the dressing ingredients and pour on the salad. Serve.

Nutrition information per serving: 296 calories; 114 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 393 mg sodium; 42 g carbohydrate; 11 g fiber; 13 g sugar; 9 g protein.

Melissa d’Arabian, Associated Press