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This mango rice and black bean salad is quick and easy, kid friendly, and plant-based too. It is quick to throw together, is mildly seasoned and family friendly.
I was putting together a black bean salad with rice and for the lunch box project I was working on, but found it was missing a little something: it was needing a sweet zing. Luckily, I had just bought a bowl of cut mangos to munch on, and that was just the trick it needed! Have I ever mentioned how I hate to cut mangos? It took me countless miserable times to realize that you don’t peel the skin first! Let me save you the headache with this article by Real Simple. I’ve since learned, but still can’t resist buying a bowl of conveniently cut fruit.
Also, to make life a little easier on myself, I use the precooked rice and canned beans. You can find several different brands to buy, however, this is the brand of rice that I usually end up with. The price is right, and the rice is perfectly portioned into 1 cup containers.
So cut up your mangos, drain rinse and portion your beans, and then chop up your roasted red peppers. And yes, you have to know I use a jarred roasted red peppers as well! Honestly, if I thought it would make a difference I would work all day in the kitchen, steaming rice, cooking beans and roasting read peppers. (No, I wouldn’t…)
The secret ingredient that pulls it all together is coconut aminos (affiliate link). Coconut aminos have a mild, slightly sweet soy sauce-like taste but is lower in sodium than soy sauce.
Toss it all together for an easy mildly seasoned mango rice black bean salad that even kids will like! You can make it up to several days ahead of time. Just keep in an airtight container in the fridge.
Mango Rice Black Bean Salad
- 1 cup rice precooked
- 1/2 cup mango cut
- 1/2 cup black beans drained and rinsed
- 1/4 cup roasted red peppers chopped
- 1 Tablespoon coconut aminos
- chopped cilantro to taste
- Cook the rice and drain/rinse the beans.
- Toss all ingredients together.