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

Total Time 10

Servings

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