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    Home » All-Recipes » Grains

    Black Bean Mango Salad with brown rice

    Published: Sep 15, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Black Bean Mango Salad | VeggiePrimer.comThis Black Bean Mango Salad is a perfect meal. It 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 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

    How to cut 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 then 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

    Black Bean Mango Salad | VeggiePrimer.com

    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.

    Black Bean Mango Salad | VeggiePrimer.com
    Print Pin

    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
    Total Time 10 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).

     Note: I do not include nutrition information with my recipes because 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.

    « Spicy Cantaloupe Gazpacho
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    Reader Interactions

    Comments

    1. Jane

      September 17, 2015 at 3:19 am

      I love salads, but it can get so boring and repetitive...so thank you for sharing a new and interesting salad... I can't wait to try it 🙂

      Reply
      • Margaret

        September 17, 2015 at 12:43 pm

        Thanks Jane! One of the things I love about salad is how easy it is mix things up by swapping out a few ingredients. Hope you enjoy this one!

        Reply

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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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