Black Runner Bean Rice And Mango Salad Recipes

BLACK BEAN AND MANGO RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

BLACK RICE SALAD WITH MANGO AND PEANUTS

Steps:

• Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
• Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
• Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
• Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

CUCUMBER, MANGO, AND BLACK BEAN SALAD

Steps:

• Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

BLACK BEAN-MANGO SALAD

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

BLACK BEANS AND MANGO SALAD

Steps:

• Combine ingredients in a bowl.
• Toss and serve.

BLACK BEANS & RICE WITH MANGO

Steps:

• Cook chorizo, red bell pepper and onion in a large skillet over medium-high heat for 4 to 5 minutes, till sausage is browned.
• Add next 5 ingredients; bring to boil.
• Reduce heat; cook and simmer for 10 minutes.
• Remove bay leaf.
• To serve, spoon bean mixture over rice in serving bowls, then top with fresh mango.
• If desired, garnish with fresh oregano.
• *If chorizo is unavailable, use any other spicy sausage.

BLACK BEAN AND MANGO SALAD

Steps:

• Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.