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Mango and Black Bean Salad

Mango and Black Bean Salad

This delicious and super simple dish is a great way of mixing up the classic sides of beans and rice.
By Amber Massey

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.

See Also
Dutch Curry Chicken Sandwich Salad Recipe

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.   

Mango & Black Bean Salad
Serves: 6 serving
  • 1½ cups chopped peeled ripe mango (about 2)
  • 1 cup thinly sliced green onions, white and light green parts only
  • ½ cup cooked wild rice
  • 3 tablespoons finely chopped fresh cilantro
  • ¼ cup fresh salsa
  • 1 jalapeno, seeds and ribs removed, diced
  • The juice of one fresh lime
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
  1. Combine all ingredients in a large bowl. Toss gently to mix.
Nutrition Information
Serve Size: ⅔ cup Calories: 167 Fat: 5.4 g Carbs: 25.5 g Fiber: 5.5 g Protein: 5.2 g
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