Black Bean Mango Salad with brown rice

This fiber-rich Black Bean Mango Salad recipe combines sweet mango with the tang of vegan sour cream and the bite of taco sauce.

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A perfect meal, this salad combines nearly all the major food groups:

• Legumes
• Fruits
• Veggies
• Grains

Salads are a great dinner option when you’ve had a long day. There’s something therapeutic in the repetitive and mindless task of chopping veggies.

It’s also fun to experiment with different flavor combinations. My daughter was initially skeptical of the sour cream/mango combo. But she ate her salad with gusto.

Vegan Sour Cream

I prefer to use cashew sour cream. See the recipe shared with my Blender Borscht or Veggie Coleslaw. The simple whole-food ingredients are healthier than store-bought alternatives. You could also try a soy-based recipe like the one shared by The Blender Girl.

How to Cut a Mango

Cutting a mango can be a puzzle for first-timers. I recall searching for guidance on YouTube. I initially learned to cut on either side of the pit and dice the flesh inside the skin before popping it out. Then I came across this nifty trick. Check out how you can easily peel a mango with a glass:

Black Bean Mango Salad

The fiber in this Black Bean Mango Salad will fill you up and keep you going. The sweet taste of mango combines nicely with the tang of sour cream and the bite of taco sauce.

What’s Needed

You don’t need a lot of fancy equipment to prepare this salad. A rice cooker or Instant Pot® makes cooking the rice easier, but all you really need is a good knife and a cutting board. Instead of spending money on something expensive, I recommend Pampered Chef’s Coated Chef’s Knife. The thin, sharp blade slices like a charm. And since it costs less than $25, you can easily replace it when it becomes too worn. (Although it does hold its edge for a good length of time.)

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Black Bean Mango Salad

This fiber-rich Black Bean Mango Salad recipe will stick with you. Sweet mango combines nicely with the tang of vegan sour cream and the bite of taco sauce.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Ingredients

• 2 cups romaine lettuce or mesclun mix, chopped
• ½ cup cooked brown rice or wild rice blend, warmed slightly
• ⅓ cup black beans rinsed and drained
• ½ mango peeled and cut into 1 inch chunks
• 4 baby carrots chopped
• ¼ cup red onion chopped
• 1 Tbsp. fresh cilantro minced (optional)
• 1-2 Tbsp. vegan sour cream
• taco sauce to taste – I like Chi Chi’s brand

Instructions

• Place chopped greens in a single serve pasta or salad bowl.
• If cooked rice has been stored in the refrigerator, warm in microwave on high for about 1 minute.
• Add rice, black beans, mango chunks, chopped carrots, and chopped red onion to greens.
• Top with taco sauce, sour cream and minced cilantro (optional).

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 338kcal | Carbohydrates: 67g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 917mg | Fiber: 13g | Sugar: 20g | Vitamin A: 15825IU | Vitamin C: 49mg | Calcium: 100mg | Iron: 4mg

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