Mango and Black Bean Salad

Quick & easy. We've made this several times, good pair with southwestern-style grilled chicken or pork.

This recipe rocks and every time I make it people ask for the recipe. I bring it to potlucks or just eat it by itself for lunch. It's that good. I prefer to substitute quinoa for the rice.

I use leftover basmati rice and usually serve this with spice-rubbed pork tenderloin. I have served this to company...I agree, every one loves this.

I used brown rice (the frozen microwaveable kind from Trader Joes) and put in double what the recipe called for. The different textures and flavors combined so nicely, and everyone in the family enjoyed it. The lunch leftovers were even better than the first serving. I served this with a grilled marinated pork tenderloin and wonton crisps and it was an excellent, easy and impressive meal. Could easily be served to company.

Delish, the flavors and textures were the perfect combination for a bright fresh side. This would be a great side to take to a putluck or BBQ.

This recipe is a real favourite in our house. I sometimes add lentils to the rice to boost protein and fibre. Always very fresh and delicious..

Was deciding between this recipe and the one with roasted corn mentioned by another cook, and went for this as I wanted to serve corn on the cob. It was very simple to make and tasty. Had most of the ingredients on hand, so that made it easy. It wasn't as sweet as I thought it would be, with the mango - a bit more savory. Really tasted the lime and cilantro. Thought I'd miss having garlic or cumin or some kind of spice, but didn't. Was something new and refreshing. Would make again! Served with grilled chicken and corn on the cobb.

Love, love, love this salad! Though I admit, I've never made it with wild rice - I use basmati or saffron rice (great use for leftover rice). I also make this without the rice to use as a salsa for tortilla chips. So refreshing!

If I could give this recipe zero stars I would. What an odd flavor. Maybe I misunderstood the fresh salsa, but I added 2 TBS of fresh salsa and it absolutely did NOT meld with the other flavors. A much, much better version is the roasted corn, mango, and black bean salad - delicious!!

This is fabulous. I used brown rice in lieu of the wild variety. (just because it was on hand). I also used pre-cut frozen mango chunks that I thawed. Great taste and very filling.....I used the leftovers as my lunch the next day.