Salads have been my savior this summer. I am just starting to discover all the different flavors out there that make these salads shine. Today’s recipe, adapted from a Cooking Light recipe, features mango, lime and cilantro for a fresh and citrusy kick. It’s balanced by brown rice and black beans, which add a good dose of fiber and protein as well. Make this and serve it along side something spicy like jerk chicken, or serve it up in a wrap. Enjoy!
Mango & Black Bean Salad [adapted from Cooking Light]
1 ripe mango, peeled, pitted and chopped
1/2 cup thinly sliced green onions
1 cup cooked brown rice
2 tablespoons finely chopped fresh cilantro [yes, fresh cilantro is absolutely worth it!]
2 tablespoons salsa
Juice of one whole lime
2 tablespoons extra virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
Toss all ingredients gently in a bowl, and refrigerate until ready to serve.