Cooking

1 seedless cucumber, washed and cut into 1/2-inch dice (about 2 cups)

1/2 of 1 medium mango, cut into 1/3-inch dice (about 3/4 cup)

1/2 cup black beans, drained and rinsed

2 tablespoons fresh lime juice (1 lime)

2 tablespoons fresh orange juice (1/2 medium orange)

2 tablespoons fresh cilantro, chopped

1 tablespoon jalapeno pepper, seeded and finely chopped (about 1 small pepper)

2 teaspoons granular sugar substitute

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Since mangoes and black beans are high in nutrient-dense carbs and fiber, we added cucumber to reduce the overall carb count. This salad makes a great accompaniment to any grilled meat or seafood.

Toss all ingredients in a large bowl. Let stand for 30 minutes for flavors to blend. Can be prepared up to one day in advance and kept in the refrigerator.

Bring to room temperature before serving.

Recipe provided by Mark Williams, executive chef at Brown-Forman