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