CFD Publications

MANGO BLACK BEAN SALAD

1/4 cup (about 2 ounces) wild rice, cooked and cooled
1 can (15 ounces) mangoes, drained and chopped or 4-4 ounce snack
     cups of Tropical Fruit, drained
1 can (15 ounces) black beans, rinsed and drained (or about 2 cups
     cooked black beans)
2 tablespoons chunky salsa
2 tablespoons dried onion
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Dried cilantro

About 1 hour before serving, combine all but the cilantro until well mixed. Sprinkle cilantro on top. Serve at room temperature. Serves 4.

Note: Snack cups of tropical fruit are preferable to the cans as the juice is lighter in flavor and consistency than that in cans of tropical fruit.

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Copyright © 2004 - 2013 Cheryl Driggs
Last modified: 05/15/2013