Brown Rice, Mango and Black Bean Salad
2 cups cooked brown rice
1 (15 oz.) can black beans, drain and rinsed
3/4 cup mango cubes
1/2 cup seeded, chopped plum tomato
1/3 cup chopped green onion
1/3 cup orange juice
2 Tbsp. fresh lime juice
2 inch bottom piece of a jalapeño pepper, coarsely chopped
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbsp. olive oil
Salt and ground black pepper to taste
3 Tbsp. chopped fresh cilantro
Combine rice, beans, mango, tomatoes and green onion in mixing bowl. This step may be done up to 2 hours before serving covered and refrigerated.
For dressing, in blender or bowl of mini-food processor, blend orange and lime juice, jalapeno pepper, cumin and oregano. Add oil and blend. Season to taste with salt and pepper. This may be done up to 2 hours before serving. Refrigerate dressing.
Just before serving, pour dressing over salad and toss to combine (if salad has been refrigerated, let sit at room temperature for 20 minutes before dressing). Spoon salad into serving bowl and sprinkle with cilantro. Serve immediately.
Makes five 1 cup servings.
5.2 g total fat (<1 g saturated fat)
41 g carbohydrate
8 g protein
8 g dietary fiber
161 mg sodium
Recipe from Mary Hughes, RD, MS, CD, Dean Medical Group dietitian.