Fit Fathers and family, please try this Mango and Salsa Bean Salad from

Makes 6 cups (5 servings)

 1 to 1 1/2 cups cubed fresh mango (1 medium mango), see Note

1 cup diced red bell pepper

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1/4 cup salsa, or more if desired

2 to 3 tablespoons sliced chives or green onion

2 to 2 1/2 tablespoons freshly squeezed lime juice

1 teaspoon pure maple syrup or agave nectar

1/2 teaspoon ground cumin

1/8 teaspoon ground allspice

1/2 teaspoon sea salt, plus more to taste (see Note)

2 to 3 tablespoons minced cilantro (optional)

In a large bowl, combine all the ingredients and stir to combine. Taste, and if you’d like more heat and zip from the salsa, add a little more, up to another 1/4 cup. Serve, or refrigerate (covered) for several hours until ready to serve.

Mango Note: If not serving right away, reserve the mango and add just before serving. This will preserve its freshness and flavor.

Salt Note: The amount of salt you use may depend on the brand of salsa. Start with ½ teaspoon, as it’s always easy to add extra later.

Per serving (1/5 of recipe): 186 calories, 10 g protein, 36 g carbohydrate, 8 g sugar, 1 g total fat, 5% calories from fat, 11 g fiber, 562 mg sodium