Mango and Black Bean Salad (Vegetarian) Recipe

  • 1 can Black Beans (preferably salt-free) (15 ounce can)
  • 1 Mango, ripe but not mushy
  • 1/2 cup cooked brown rice
  • 1 cup small handful) thinly sliced Green Onions
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons Salsa or Roasted Tomatillo
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
Put the black beans in a strainer and rinse thoroughly; set aside to drain.

Peel the mango, slice pieces off the pit, and dice into approx. 1/2-inch cubes. Set aside.

Combine cooked rice, green onions, cilantro, salsa, lime juice, olive oil, salt, and pepper in a large mixing bowl. (Note: add salt only if the beans are salt-free.)

Mix well.

Add the diced mango and then the drained beans, stirring only enough to mix.

Hint 1: The purpose of the rice is to absorb extra liquid and keep a nice texture, - so use rice which is well-separated and a bit on the dry side.

Hint 2.: You can't have too much cilantro :-)

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