I love salads and I love Mexican food. This salad seems to combine both marvelously. I made this salad this week and plan to make it again next week it was so delicious.
The salad is packed with good protein and fiber from the black beans and the whole grain goodness from the brown rice. Add in the mango, which is a virtual vitamin powerhouse with vitamins C, E and A as well as high levels of calcium and magnesium. I did tweak the recipe a bit and added crumbled goat feta at the end.
This is a win win recipe and will taste light and fresh during this spring season.
Enjoy!
Ingredients
1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions
1/2 cups cooked brown rice
3 tablespoons finely chopped fresh cilantro
2 tablespoons roasted tomatillo or fresh salsa
2 tablespoons fresh lime juice
2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
Optional: Crumbled goat feta
Preparation
1. Combine all ingredients in a large bowl. Toss gently to mix.
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