Mexican Mango Rice Salad
Mexican Mango Rice Salad is a fresh summer dish loaded with fresh veggies, mangoes then drizzled with a cumin vinaigrette. Easy, delicious and ready in 25-minutes!
Ingredients
- 1 ⅓ cups water
- ⅔ cup long grain rice uncooked
- 1 green bell pepper
- 1 red onion small
- 2 Mango peeled and seeded
- 16 ounces corn thawed, frozen
- 15 ounces black beans rinsed and drained, canned
- 1 cup cherry tomato
- ½ cup cilantro chopped, fresh
Dressing
- ½ cup red wine vinegar
- ¼ cup honey
- ¼ cup vegetable oil
- 4 teaspoons cumin ground
Instructions
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large mixing bowl.
- Dice the green bell pepper, red onion, and mangoes. Place in the bowl with rice. Cut cherry tomatoes in half and add to rice. Add cilantro, corn, and black beans to bowl.
- Whisk together dressing ingredients in a bowl to make cumin vinaigrette. (Or add everything to a mason jar, cover and shake it up!)
- Drizzle 1/2 of the dressing over the salad. Toss to combine. Add more dressing to taste.
- Serve immediately or chill before serving.
Notes
- Nutrition calculated using 1/2 of the dressing.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 287mg | 12% |
| Potassium | 691mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 51mg | 57% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.