Make Ahead

Side salad from leftovers

July 18, 2011
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 cup fresh, diced mango
  • Pinch 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
In This Recipe
  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.

See Reviews

See what other Food52ers are saying.

  • Sagegreen
  • Ceege