Author Notes
Here is a great idea for leftover brown rice and black beans. Brighten them withe fresh mango. —Sagegreen
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Ingredients
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1 cup
cooked brown rice (medium or long grain)
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1 cup
cooked black beans
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2/3 cup
fresh, diced mango
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Pinch
pink Himalayan or kosher salt
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1/4 teaspoon
crushed pink and black peppercorns
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1/3 cup
minced parsley, mint and chives (equal amounts of each)
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1
fresh lime
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2 tablespoons
cider vinegar
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@ 1/4 cups
EVOO
Directions
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In a bowl toss the rice and black beans so they are evenly distributed.
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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.
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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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