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
Units
Scale
- 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