Side salad from leftovers

By • July 18, 2011 • 2 Comments

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Author Notes: Here is a great idea for leftover brown rice and black beans. Brighten them withe fresh mango.Sagegreen

Makes @ 3 cups

  • 1 cup cooked brown rice (medium or long grain)
  • 1 cup cooked black beans
  • 2/3 cups fresh, diced mango
  • pinches pink Himalayan or kosher salt
  • 1/4 teaspoon crushed pink and black peppercorns
  • 1/3 cup minced parsley, mint and chives (equal amounts of each)
  • 1 fresh lime
  • 2 tablespoons cider vinegar
  • @ 1/4 cups EVOO
  1. In a bowl toss the rice and black beans so they are evenly distributed.
  2. In a measuring cup or small bowl add the mango. Salt and pepper these. Let this sit for a few minutes while you prepare the liquid measures.
  3. Squeeze the juice of the lime over the mango. Add the herbs. Toss. Then add this mix to the rice and beans. Stir in the vinegar. Drizzle in the olive oil. Toss. Chill. Serve cold or room temperature.
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Tags: bright, cold, whole grain

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over 1 year ago Ceege

I made this for dinner tonight. Of course I did not have all the ingredients "left over" (had a mixture of wild and brown rice in my fridge and decided to try this. Also, was not able to get a good mango at my small market, so used a nice ripe cantaloupe I had on hand. The rest of the recipe I made as stated. This is a wonderful dish and I will be adding it to my monthly list of dinners. Would be a good dish to take for a picnic.

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over 1 year ago Sagegreen

Thanks, Ceege!