Best Black Runner Bean Rice And Mango Salad Recipes

BLACK BEAN AND RICE BOWL WITH MANGO SALSA

Black Bean and Rice Bowl with Mango Salsa image

Rice infused with the flavor of lemongrass and lime is served with smoky black beans and a sweet mango salsa. This dish is for cilantro lovers only :)

Provided by Gretchen ***

Time 50m

Number Of Ingredients 25

Ingredients

MANGO SALSA
1 green bell pepper, diced
1 red bell pepper, diced
1/4 c sweet onion, diced
1 ripe mango, peeled and diced
several sprig(s) fresh cilantro, chopped
2 tsp cold pressed hemp oil
1 1/2 tsp rice vinegar, seasoned
1 dash(es) fine sea salt
SMOKY BLACK BEANS
2 can(s) bush's black beans
1 heaping tsp garlic paste
1 tsp cumin
1 tsp onion powder
1/2 tsp chipotle chili powder
1 dash(es) cayenne pepper
LEMONGRASS AND LIME RICE
1 c long grain rice, uncooked
2 c water
2 tsp lemongrass paste
zest of 1 lime
1/2 tsp fine sea salt
SERVE WITH:
lime wedges
fresh cilantro, chopped

Steps:

1. Make your mango salsa: Combine all ingredients in a small bowl and put in the fridge to chill.
2. Make your black beans: Rinse one can of beans and reserve the liquid of the other. Add to a medium saucepan along with all the seasonings. Cover and cook on low for about 15 minutes, stirring occasionally. Remove from heat until ready to serve.
3. Make your rice: Stove top: Rinse rice to remove excess starch. Add to saucepan along with lime zest, lemongrass, salt, and water. Bring to a boil, cover and reduce heat to low. Cook for 18-20 minutes. Remove from heat, remove lid, and allow to cool slightly. Squeeze the juice of one lime wedge into rice and stir.
4. Assemble your bowl and serve: Arrange beans and rice. Top with the sweet mango salsa. Tear up a few leaves of cilantro and sprinkle on top. Squeeze lime juice on top. Enjoy!

BLACK BEAN-MANGO SALAD

Black Bean-Mango Salad image

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Steps:

In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

BLACK BEAN AND MANGO RICE SALAD

Black Bean and Mango Rice Salad image

Season this Black Bean and Mango Rice Salad with lime juice, cumin and cilantro. This Caribbean-inspired mango rice salad offers a taste of the tropics.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 8 servings, 2/3 cup each.

Number Of Ingredients 10

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1-1/2 cups cooked brown rice
1 cup chopped ripe mangos
1/2 cup chopped red peppers
1/3 cup fresh cilantro
1/4 cup chopped red onions
1/4 cup lime juice
1/4 tsp. ground cumin

Steps:

Combine all ingredients; cover.
Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING

Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing image

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons butter
1/2 cup almonds, slivered
2 cups chicken broth
1 cup jasmine rice
1/4 cup fresh cilantro leaves
2 cups rotisserie chicken, cut into bite-sized pieces
1/2 cup sliced scallions
1/2 cup canned black beans, drained and rinsed
1/2 avocado, diced
1/2 red bell pepper, seeded and diced
1 teaspoon cumin seeds
3 cloves garlic
1 small hot red chile, stemmed and seeded
1/2 teaspoon salt
1/2 cup olive oil
1/2 mango, chopped
1/4 cup fresh squeezed orange juice
2 tablespoons lime juice
Diced red pepper, for garnish
Cilantro sprigs, for garnish

Steps:

For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
Return mixture to skillet and heat until warm.
Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

MANGO BLACK BEAN SALAD

Mango Black Bean Salad image

Black beans and diced mango come together with delicious citrus dressing for an amazingly colorful salad. Try it for lunch or a light dinner.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 teaspoon curry powder
1/4 cup finely chopped red onion, insed and drained under running water
1 cup diced fresh mango
1 can (15 oz) Progresso™ black beans, drained and rinsed
1/2 cup chopped red bell pepper
1 tablespoon finely chopped jalapeño pepper
1/4 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 teaspoon salt
Food Should Taste Good™ green onion brown rice crackers, as desired

Steps:

In medium bowl, mix all ingredients except crackers.
Serve with crackers.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 serving (1/2 cup each), Sodium 300 mg, Sugar 4 g, TransFat 0 g