BLACK BEAN MANGO SALAD
Serves 4 LUNCH OR DINNER
You’re going to love this Black Beans, Mango, Mint, and Rice Salad!
Cold or warm for lunch, or dinner—this dish is a hearty, healthy meal, or a fantastic accompaniment. Like all of our recipes, this is packed with nutrients and is oh so wonderful for you !
1 large ripe mango (it must be firm though)
1 15-ounce can organic black beans, drained
2 1⁄2 cups cooked brown rice (basmati is great for this), cooled to room temp 3⁄4 cup loosely packed fresh mint leaves, snipped into smaller pieces
1⁄2 cup minced red onion
3 tablespoons organic apple cider vinegar
Salt and pepper to taste
1 large roma tomato, diced (optional)
- Slice the mango in half on both sides of the long, flat pit. With your knife, deeply slice the flesh, but don’t cut all the way through the skin. (Slice just to the skin.) Score in a way to create 1⁄2 inch dice-sized pieces. Press the skin upward so the cut pieces jut upward (but are still attached). With a gentle sawing-type motion, slice the mango cubes from the skin. Place these cubes in a bowl.
- Add the beans, rice, and onion, and tomato (if using), then sprinkle vinegar and salt. Gently stir to distribute ingredients. Add black pepper (more is better in this salad), let sit for 20 minutes.
3. Serve at room temperature.
Total time required 30 mins ; Preparation time: 10 mins
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