White Bean, Avocado, and Mango Salad

This bean salad comes together in minutes and makes a great side dish with turkey burgers, grilled fish, or chicken. Try it the next day paired with scrambled eggs, as a topper for a garden salad, or scoop it up with tortilla chips for a nutritious snack.

Ingredients:

• 1 can cannelini beans, rinsed and drained (I prefer low or no sodium varieties)

• 1/2 cup finely diced red onion

• 1/2 cup yellow or orange bell pepper, finely diced

• 1 small mango (about 1/2 cup), finely diced

• 1/4-1/3 cup parsley or cilantro

• 1/2 avocado, diced small

• 3 Tbs olive oil

• 1-1/2 Tbs red wine vinegar

• squeeze of lime juice

• salt to taste

Instructions:

Combine the first 6 ingredients in a bowl, add the olive oil, red wine vinegar, lime juice, and a sprinkle of salt. Stir gently to combine. You can eat it right away but if you let it sit for 20-30 minutes the flavors will blend.