Mango and Black Bean Salad
This delightful salad is spa-healthy and yet satisfying enough for hearty eaters!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Refrigerator
- Freezer
- Skillet
Ingredients
- 1 cup quick-cooking brown rice (about 2 cups prepared)
- 15 oz. canned black beans (drained and rinsed)
- 1 - 1 1/2 cups fresh mango (cut into 1/2-inch chunks, or use frozen)
- 1/4 sweet yellow onion (such as Vidalia, finely diced (about 1 cup))
- 1/4 cup scallions or chives (green parts only, finely chopped)
- 1 lime (juice only, about 2 Tbsp.)
- 1/4 cup fresh cilantro (chopped (optional))
- 1/4 tsp. salt (or more to taste)
- 6 leaves large Boston or butter lettuce (optional)
- 6 whole wheat tortillas (optional)
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