![](https://www.cookinggoals.com/wp-content/uploads/2020/05/IMG_5310.jpg)
Canned beans are a great option for working protein and fiber into dishes. To keep sodium in check when using canned goods, organic is a good way to go.
So, I opted for organic no-salt-added beans. If you can’t find this combo canned good, simply go for the regular and rinse and drain your beans to cut out about 40% of the salt used during canning.
![](https://web.archive.org/web/20161109134747im_/http://chocolate-broccoli.com/wp-content/uploads/2012/04/IMG_5308.jpg)
40% is pretty, no, REALLY significant. Its worth the rinse, folks. Don’t stop at the beans, either. You can rinse and drain any canned vegetable to reap this benefit.
![](https://www.cookinggoals.com/wp-content/uploads/2020/05/IMG_5311.jpg)
Any tips or tricks that you keep in your back pocket when trying to cut the salt during cooking?
Mango and Black Bean Salad
Ingredients
- 1 1/2 cups chopped peeled ripe mango (about 2)
- 1 cup thinly sliced green onions, white and light green parts only
- 1/2 cup cooked wild rice
- 3 tablespoons finely chopped fresh cilantro
- 1/4 cup fresh salsa
- 1 jalapeno, seeds and ribs removed, diced
- The juice of one fresh lime
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
Instructions
Combine all ingredients in a large bowl. Toss gently to mix.
Nutritional Information:
Calories 167; Fat 5.4 g; Carbohydrate 25.5 g; Fiber 5.5 g; Protein 5.2 g Sodium 225 mg