Mexican Black Rice Salad with Mango and Beans Recipe
A colorful salad with black rice, sweet mango, beans, and corn that looks like a little fiesta in a bowl. In Mexico, modern salads like this, inspired by traditional flavors, are becoming more and more popular – lots of lime, cilantro, and chili. It’s a great idea for a light work lunch or a side dish for a barbecue.
This salad combines the nutty flavor and striking color of black rice with sweet mango, creamy beans, and crunchy vegetables, all brightened with lime and fresh cilantro. It’s filling yet light, travels well, and tastes even better after the flavors meld, making it ideal for meal prep and picnics.
Chef's tips
Make sure the rice is completely cooled before mixing with the other ingredients so the vegetables stay crisp and the mango holds its shape. If you’re preparing the salad ahead of time, keep the dressing in a separate container and toss everything together just before serving for the freshest taste and texture.
How to serve
Serve in a large bowl as part of a Mexican-inspired spread with guacamole, tortilla chips, and salsa. It also works well as a filling for lettuce cups or as a base for a burrito bowl topped with grilled tofu, chicken, or shrimp.
Ingredients
- black rice - 200 g
- black beans - 240 g
- corn - 150 g
- mango - 1 piece
- bell pepper - 1 piece
- onion - 0.5 pieces
- cilantro chopped - 3 tablespoons
- lime - 2 pieces
- oil - 3 tablespoons
- honey - 1 teaspoon
- chili pepper - 0.5 pieces
- salt
- black pepper
Preparation
- Rinse the black rice in a sieve under running water. Cook in salted water according to the package instructions (usually 25–30 minutes), until tender but still slightly firm. Drain and let cool completely.
- Drain the beans and corn and rinse under running water. Set aside to drain well.
- Peel the mango, remove the pit, and cut the flesh into cubes. Wash the bell pepper, remove the seeds, and dice. Peel the onion and finely chop it. Finely chop the chili.
- In a large bowl, combine the cooled rice, beans, corn, mango, bell pepper, and onion.
- In a small bowl, prepare the dressing: squeeze the juice from the limes, add the oil, honey, chopped chili, and a pinch of salt and pepper. Whisk thoroughly with a fork.
- Pour the dressing over the salad and gently toss so you don’t mash the mango.
- Finally, add the chopped cilantro and toss lightly again. Taste and, if needed, adjust the seasoning with more salt, pepper, or lime juice.
Storage
Sałatkę przechowuj w szczelnym pojemniku. Mango może lekko zmięknąć, ale smak pozostanie dobry; przed podaniem delikatnie wymieszaj.
