Tuesday, June 7, 2011

Mango Rice Salad

This is the essence of a perfect summer dish. Light, fresh, crisp, fruity and refreshing. It's absolutely delicious by itself as a side salad, or served over grilled chicken or fish. It looked intriguing with the mango mixed with the vegetables and rice and reminded me of a rice bowl from Rumbi Island Grill. I honestly can't say anything bad about this dish. I was moaning over it the entire dinner. It is big enough to serve about 4 people but my husband I kept dipping our forks into the bowl until it was scraped clean. (Recipe and picture adapted from Our Best Bites)


  • 1 cup cooked rice, at room temperature*

  • 1 14 oz. can black beans, drained and rinsed

  • 1 medium mango, peeled and diced

  • 1/2 red pepper, diced finely

  • 1/2 medium onion, diced finely

  • 1 handful chopped cilantro (1/2 cup)

  • 3 Tbsp. red wine vinegar

  • 2 Tbsp. olive oil

  • 1 Tbsp. fresh lime juice

  • Salt

  • Pepper

Mix together the rice, beans, mango, pepper, onion and cilantro. In a separate small bowl, mix together the red wine vinegar, olive oil and lime juice until combined. Pour on top of salad and toss to combine. Add salt and pepper to taste. Chill at least one hour before serving. Serve alone or over chicken or fish.

*I recommend cooking the rice in either vegetable or chicken broth for more flavor.