Make Ahead

Side salad from leftovers

July 18, 2011
0 Ratings
  • Makes @ 3 cups
Author Notes

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

What You'll Need
  • 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
  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 what other Food52ers are saying.

  • Sagegreen
  • Ceege

2 Reviews

Ceege June 4, 2013
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.
Sagegreen June 4, 2013
Thanks, Ceege!