Black Bean Toss - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The hint of cumin in the home-toasted tortilla strips brings just the right note of spice to this refreshing salad. Perfectly ripe mango adds exotic sweetness and the protein of the black beans guarantees that this salad will be satisfying as a side or as a meal on its own.


  • 4 (5") corn tortillas
  • 3 Tbsp. canola oil, divided
  • 1 tsp. cumin, divided
  • ¼ tsp. salt
  • 1 cup chopped onion
  • 2 bell peppers, chopped
  • ¼ cup chopped cilantro
  • ½ tsp. Tabasco
  • 2 Tbsp. lime juice
  • 2 (15 oz.) cans low-sodium black beans, drained and rinsed
  • 2 large mangoes, peeled and diced
  • 8 cups mixed baby greens


  1. Preheat the oven to 375ºF. Stack the tortillas and cut them into ¼-inch-wide strips, then toss with 1 tablespoon canola oil, ½ teaspoon cumin, and salt. Coat a baking sheet with cooking spray and arrange the strips in a single layer. Bake until crisp and lightly browned (10 minutes).
  2. While tortillas cook, heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add the onion, bell peppers, and remaining ½ teaspoon cumin. Cook until vegetables begin to soften, stirring often (3-4 minutes). Transfer to a large bowl and stir in remaining ingredients except for greens.
  3. Divide the greens among four plates and top with bean mixture and tortilla crisps.
Nutritional analysis per serving: Calories 405; Total Fat 12.5g (17% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 370mg (16% DV); Total Carbohydrate 67g (24% DV); Dietary Fiber 16g (57% DV); Total Sugars 27g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 25% DV; Vitamin K 170% DV; Vitamin C 150% DV; Copper 70% DV.
Recipe by Guiding Stars at
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