Canned beans are a great option for working protein and fiber into dishes. We tested this mango and black bean salad with organic, no-salt-added beans to keep sodium in check. The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloins.
1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tablespoons finely chopped fresh cilantro
2 tablespoons roasted tomatillo or fresh salsa
2 tablespoons fresh lime juice
2 tablespoons extravirgin 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
How to Make It
Combine all ingredients in a large bowl. Toss gently to mix.
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.
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!
Mango and Black Bean Salad
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