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Mexican Mango Rice Salad

This colorful and vibrant Mexican Mango Rice Salad is the perfect dish to bring some sunshine to your table. Bursting with flavor from fresh ingredients like mangoes, bell peppers, and black beans, every bite will transport you to a sunny day in Mexico.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side
Cuisine: Mexican
Keyword: Healthy, Refreshing
Servings: 4 servings
Calories: 250kcal

Ingredients

Ingredients

  • 1 ⅓ cups Water
  • ⅔ cup Uncooked Long Grain Rice
  • 1 medium Green Bell Pepper, diced
  • 1 small Red Onion, finely chopped
  • 2 medium 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

Instructions

  • 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.

Equipment

  • Medium Saucepan
  • Mixing Bowl

Notes

Use perfectly ripe mangoes for the best sweetness. Consider adding diced jalapeños or a pinch of cayenne pepper for a spicy kick. Squeeze some lime juice over the salad right before serving for added flavor.