Mango, Brown Rice and Black Bean Salad with Lime and Cilantro
This rice salad recipe is inspired by a dish served at the Genesis Retreat in Ek Balam, Mexico. It’s spa-healthy yet satisfying enough for hearty eaters.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 1-24hours
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 1-24hours
  • 1cup quick-cooking brown rice(about 2 cups prepared)
  • 15oz. canned black beansdrained and rinsed
  • 1cups fresh mangocut into 1/2-inch chunks, or use 1 ½frozen
  • 1/4 sweet yellow onionsuch as Vidalia or Walla Walla, finely diced (about 1/2 cup)
  • 1/4cup scallions or chivesgreen parts only, finely chopped
  • 1 limejuice only, about 2 Tbsp.
  • 1/4cup fresh cilantrochopped (optional)
  • 1/4tsp. saltor more to taste
  1. Cook the rice according to the package directions and when cooked, remove it from the heat. DO THIS IN ADVANCE IF YOU CAN SO IT’S COOL (If you want to serve this salad immediately rather than allowing it to chill for a while, put the rice in the freezer for 5 minutes to cool it.)
  2. Meanwhile, in a large bowl, combine the beans, mangos, onions, scallions, lime juice and cilantro (optional). Add the rice, season it with the salt, and toss gently. Chill it for at least 10 minutes (an hour or more is ideal) and up to 24 hours.
  3. Serve the salad on its own or wrapped in large lettuce leaves, warm tortillas, or both.
Recipe Notes

Nutritional Information Per Serving (% based upon daily values)
Calories 300, Total Fat: 5g, 7%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 760mg, 31%; Total Carbohydrate: 57g, 19%; Dietary Fiber: 7g, 28%; Sugar: 6g; Protein: 9g


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