From Linda Cicero’s Cook’s Corner Column
Quick Mango Salad
1 ripe mango, peeled, pitted and diced
1/2 teaspoon ground cumin
1/2 medium red onion, finely chopped
1 jalapeño pepper, minced
1/2 bell pepper, diced
1 small cucumber, peeled and diced
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh lime juice
Salt and pepper to taste
1/2 teaspoon capers (optional)
Gently toss all of the ingredients in a non-reactive bowl and refrigerate up to 1 hour and at least 15 minutes before serving. Makes 4 servings.
Per serving: 56 calories (5 percent from fat), 0.4 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 1.3 g protein, 13.9 g carbohydrates, 1.9 g fiber, 4 mg sodium.