Mango and Black Bean Salad (Vegetarian) Recipe

  • 1 can Black Beans (preferably salt-free) (15 ounce can)
  • 1 Mango, ripe but not mushy
  • 1/2 cup cooked brown rice
  • 1 cup small handful) thinly sliced Green Onions
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons Salsa or Roasted Tomatillo
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
Put the black beans in a strainer and rinse thoroughly; set aside to drain.

Peel the mango, slice pieces off the pit, and dice into approx. 1/2-inch cubes. Set aside.

Combine cooked rice, green onions, cilantro, salsa, lime juice, olive oil, salt, and pepper in a large mixing bowl. (Note: add salt only if the beans are salt-free.)

Mix well.

Add the diced mango and then the drained beans, stirring only enough to mix.

Hint 1: The purpose of the rice is to absorb extra liquid and keep a nice texture, - so use rice which is well-separated and a bit on the dry side.

Hint 2.: You can't have too much cilantro :-)

Similar Recipes
Pina Colada Salad
crushed pineapple
lemon juice
shredded coconut
Grilled Tuna with Mediterranean Rice Salad
Dijon mustard
(1/2 inch thick) tuna steaks
black olives
cherry tomatoes
dried thyme
Wild Rice Salad with Orange Ginger Dressing
brown rice
chicken broth
frozen orange juice concentrate
frozen peas

Mango and Black Bean Salad (Vegetarian) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com