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Mango Rice and Black Bean Salad

from 1 reader review

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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.

Black Bean Salad

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. Mango Rice Salad

precooked riceAlso, 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…)black bean salad

The secret ingredient that pulls it all together is coconut aminos (affiliate link). Coconut aminos have a mild, slightly Coconut Aminossweet 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.

Black Bean Salad

Black Bean Salad

Mango Rice Black Bean Salad

This mango rice black bean salad is super easy to make.  It's mildly flavored and kid friendly.
from 1 reader review
Print Pin Rate
Course: Main Course, Salad, school lunch box
Cuisine: American
Prep Time: 16 minutes
Servings: 2
Calories: 194kcal
Author: Cindy Rainey


  • 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.


Calories: 194kcal | Carbohydrates: 41g | Protein: 6g | Sodium: 414mg | Potassium: 353mg | Fiber: 5g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 23.2mg | Calcium: 45mg | Iron: 1.8mg

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By on August 14th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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