Mango and Black Bean Salad

12 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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6 servings (serving size: 2/3 cup)
By Maureen Callahan
March 2008
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 167
  • Caloriesfromfat 29%
  • Fat 5.4g
  • Satfat 0.7g
  • Monofat 3.4g
  • Polyfat 0.8g
  • Protein 5.2g
  • Carbohydrate 25.5g
  • Fiber 5.5g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 226mg
  • Calcium 41mg

How to Make It

Combine all ingredients in a large bowl. Toss gently to mix.

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Ratings & Reviews

carolfitz's Review

ChefAmandaLynn
June 05, 2014
Quick & easy. We've made this several times, good pair with southwestern-style grilled chicken or pork.

Kaiytlynne2's Review

SuperBaker
April 29, 2013
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.

Lotarain's Review

JaneneRenee
September 10, 2012
N/A

yogamom123's Review

shaftermee
March 28, 2012
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.

SuperBaker's Review

heidimotsch
September 22, 2011
Everyone loves this Salad! I've had amazing reviews from all my guests :)

shaftermee's Review

kaykaypee
May 03, 2011
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.

ChefAmandaLynn's Review

seb3474
March 21, 2011
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.

lose110's Review

lose110
July 03, 2010
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..

JaneneRenee's Review

carolfitz
June 14, 2010
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.

seb3474's Review

Lotarain
June 11, 2009
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!