Black Bean And Mango Rice Salad Recipes

MANGO & AVOCADO BLACK RICE SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed, about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
• While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined.
• Once rice is done cooking and has cooled a bit, stir in dressing, cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
• Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!

BLACK BEAN AND MANGO RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING

Steps:

• For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
• For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
• Return mixture to skillet and heat until warm.
• Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

BLACK RUNNER BEAN, RICE AND MANGO SALAD

Steps:

• Mix the ingredients together and season with salt and pepper.

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME

Steps:

• In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
• Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

BLACK BEAN AND MANGO SALAD

Steps:

• Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.

GUACAMOLE & MANGO SALAD WITH BLACK BEANS

Steps:

• Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.