Mexican Mango Rice Salad

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This colorful and vibrant Mexican Mango Rice Salad is the perfect dish to bring some sunshine to your table. Whether you’re hosting a summer barbecue, looking for a refreshing side dish, or needing a light lunch, this salad is here to impress. Bursting with flavor from fresh ingredients like mangoes, bell peppers, and black beans, every bite will transport you to a sunny day in Mexico. This dish is not only delicious but also packed with nutrients, making it a wholesome addition to your meal rotation. Let’s dive in and create this tropical delight!

Why This Recipe Is a Must-Try

There are countless reasons to love this Mexican Mango Rice Salad. First and foremost, it combines the sweetness of ripe mangoes with the savory elements of black beans and corn. This unique flavor profile is sure to tantalize your taste buds and keep you coming back for more. Additionally, the vibrant colors of this dish make it incredibly appealing visually, perfect for impressing guests or simply enjoying your own culinary creation. Best of all, it can be made in under an hour and is easily customizable to suit your taste preferences.

Ingredients

• 1 ⅓ cups water
• ⅔ cup uncooked long grain rice
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 2 ripe mangoes, peeled and seeded, diced
• 16 ounces frozen corn, thawed
• 15 ounces canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cup fresh cilantro, chopped

How To Make Mexican Mango Rice Salad

Step 1: Cook the Rice

Start by bringing the 1 ⅓ cups of water to a boil in a medium saucepan. Once boiling, add the ⅔ cup of uncooked long-grain rice. Stir, cover the pan, and reduce the heat to low. Allow the rice to simmer for about 15-20 minutes or until the water is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and set it aside to cool.

Step 2: Prepare the Vegetables and Fruits

While the rice is cooking, prepare your fresh ingredients. Dice the green bell pepper and finely chop the small red onion. Next, take the two ripe mangoes, peel them, seed them, and then cut them into bite-sized pieces. Halving the cherry tomatoes adds a lovely pop of color, so do that as well. Set all of these aside.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the cooked rice, diced green bell pepper, chopped red onion, diced mangoes, thawed corn, rinsed and drained black beans, and halved cherry tomatoes. Gently fold the ingredients together to mix well, ensuring the mangoes don’t get too mushy.

Step 4: Add Fresh Cilantro

Chop up your fresh cilantro and sprinkle it over the salad. This herb adds an incredible freshness. Gently toss everything once more, allowing the cilantro to spread uniformly throughout the salad.

Step 5: Serve and Enjoy!

Your Mexican Mango Rice Salad is now ready to be served! You can enjoy it immediately or let it chill in the fridge for a bit to let the flavors meld even more. Serve it as a standalone dish or as a delightful side to complement grilled chicken or fish.

Expert Tips

• Use perfectly ripe mangoes for the best sweetness. When choosing mangoes, look for a slight give when you press them gently.
• Don’t forget to let the cooked rice cool before mixing; this prevents the salad from becoming too mushy.
• If you prefer a little heat, consider adding diced jalapeños or a pinch of cayenne pepper for a spicy kick.
• For added depth, squeeze some lime juice over the salad right before serving.

Variations and Customizations

• For a protein boost, add grilled chicken, shrimp, or tofu.
• Try using quinoa instead of rice for a different texture and added nutrition.
• In place of black beans, you can use pinto beans or chickpeas.
• Throw in some avocado for a creamy texture.

How to Store Leftovers

Leftover Mexican Mango Rice Salad can be stored in an airtight container in the refrigerator for 3-4 days. The flavors become even more vibrant as it sits, making it a perfect dish to prep ahead of time. However, if you’ve added avocado or fresh cilantro, consider adding these right before serving to keep them fresh and flavorful.

FAQ

Can I make this salad in advance?

Absolutely! You can prepare this salad a day in advance. Just keep the dressing separate until you’re ready to serve if you’re using any additional dressings.

Is this salad gluten-free?

Yes, this Mexican Mango Rice Salad is naturally gluten-free as it contains rice, vegetables, and beans, all of which are gluten-free.

What can I use instead of rice?

If you want to switch things up, quinoa, couscous, or even farro can be delicious alternatives to rice.

Can I use frozen mangoes instead of fresh?

Yes, frozen mangoes can be used, but make sure to thaw and drain them well before adding to the salad to avoid excess moisture.

Conclusion

This Mexican Mango Rice Salad is a vibrant explosion of colors, flavors, and textures that is sure to brighten any meal. With the combination of sweet mango, crunchy bell pepper, hearty black beans, and refreshing cilantro, there’s something in every bite to savor. Whether you’re enjoying this salad on a hot summer day or using it as a side dish year-round, it’s a simple yet satisfying option that packs a healthy punch. So, gather your ingredients, channel your inner chef, and whip up this delightful salad that’s sure to become a staple in your recipe collection!