Black Bean and Mango Rice Salad

Black beans are a great source of plant-based protein and fiber, while mango adds a tropical twist to this refreshing salad.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Black Bean and Mango Rice Salad

Cooking Method: Boiling, Mixing Cuisine: Fusion, Mexican Courses: Lunch, Main Course, Salad Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1520

Best Season: Summer

Ingredients

Servings

• 1 can Black Beans
• 1 large Mango
• 2 cup Cooked Rice
• 1 medium Red Bell Pepper
• 1 small Red Onion
• 1 bunch Cilantro
• 1 juiced Lime
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse and drain the black beans.
2. Peel and dice the mango.
3. Chop the red bell pepper, red onion, and cilantro.
4. In a large bowl, combine the black beans, mango, cooked rice, red bell pepper, red onion, and cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
6. Pour the dressing over the salad and toss to combine.
7. Let the salad sit for a few minutes to allow the flavors to meld.
8. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 70g24%

Sugars 12g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.