Today I bring you a true recipe winner. Even if fruit and rice paired together weirds you out in the slightest – I have faith you and your tastebuds would enjoy this.
I found this recipe to not only be so super simple, but really delicious. Such a unique way to mix up the classic sides of beans and rice.
Plus, mango is everywhere at the moment. This pumps me up beyond measure, mainly because I LOVE mango. Here, the sweetness brightens the mixture of the beans and wild rice. 
Canned beans are a great option for working protein and fiber into dishes. To keep sodium in check when using canned goods, organic is a good way to go.
So, I opted for organic no-salt-added beans. If you can’t find this combo canned good, simply go for the regular and rinse and drain your beans to cut out about 40% of the salt used during canning. 40% is pretty, no, REALLY significant. Its worth the rinse, folks. Don’t stop at the beans, either. You can rinse and drain any canned vegetable to reap this benefit.
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Mango & Black Bean Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Mango and Black Bean Salad is a refreshing and unique twist on the classic beans and rice, featuring sweet mango and hearty black beans tossed with wild rice and fresh cilantro.
Ingredients
- 1 1/2 cups (360 ml) chopped peeled ripe mango (about 2)
- 1 cup (240 ml) thinly sliced green onions, white and light green parts only
- 1/2 cup (120 ml) cooked wild rice
- 3 tbsp (45 ml) finely chopped fresh cilantro
- 1/4 cup (60 ml) fresh salsa
- 1 jalapeno, seeds and ribs removed, diced
- The juice of one fresh lime
- 2 tbsp (30 ml) extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 (15-oz) can organic no-salt-added black beans, rinsed and drained
Instructions
- In a large bowl, combine the chopped mango, sliced green onions, cooked wild rice, chopped cilantro, and lime juice.
- Add the rinsed and drained black beans to the bowl.
- Toss gently to mix all the ingredients together, ensuring the mango and beans are evenly distributed.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Notes
- For a lower sodium option, use organic no-salt-added canned beans and rinse them to reduce sodium content by about 40%.
- This salad can be made ahead and stored in the refrigerator for up to 2 hours before serving to enhance the flavors.
- If you can’t find organic beans, regular canned beans can be used after rinsing and draining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Latin American
Nutrition
- Serving Size: 2/3 cup
- Calories: 167
- Sugar: 10 grams
- Sodium: 10 mg
- Fat: 1 gram
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 5 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
- Mango and Wild Rice Salad
- Mango, Mint, and Pea Salad
- Green Mango Salad With Avocado, Shrimp and Cashews
- Burrata Nectarine Salad by Chef Helene Henderson
Frequently Asked Questions
Why does the recipe specifically call for wild rice instead of regular rice?
Wild rice has a firmer, nuttier texture than white or brown rice, which holds up well when tossed with the mango and beans rather than going mushy. The recipe uses 1/2 cup (120 ml) of cooked wild rice mixed into the salad.
Does it matter whether I use organic or regular canned black beans?
The article recommends organic no-salt-added beans for the lowest sodium, but if you use regular canned beans, rinsing and draining them removes about 40% of the added salt — the article calls this significant enough to always be worth doing.
Can I make this salad ahead of time?
Yes, but the window is short — refrigerate for up to 2 hours before serving to let the flavors meld. The notes explicitly caution against making it too far in advance, as the salad is best served the same day.
