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Black Beans and Rice Salad with Corn and Mango

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Picture of Black Beans and Rice Salad with Corn and Mango - Item No. 273-blackbeanricesalad

Recipe

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Courtesy of Mission Foods

Recipe Ingredients:

4 Mission® Garden Spinach Wraps
1 cup cooked White Rice cooled
1 Mango diced
1 cup Corn Kernels cooked
1/2 Red Bell Pepper diced
1/2 Green Bell Pepper diced
1/2 cup Scallions thinly sliced (or white onions, chopped)
1 Tbsp. fresh Oregano
1 clove Garlic minced
5 Tbsps. extra virgin Olive Oil
1 Tbsp. Balsamic Vinegar
Salt and freshly ground Pepper to taste
1 cup mixed baby Lettuce
1 can Black Beans drained

Recipe Instructions:

1. In a large mixing bowl, fluff the rice with a fork, separating the grains. Add the black beans, mango, corn, red pepper, green pepper, onion, oregano and garlic. Add the olive oil and balsamic vinegar to moisten. Mix well. Add salt and pepper to taste.
2. Divide the lettuce between 4 wraps. Divide the black beans and rice salad and place over the lettuce. Fold and wrap each.

Enjoy this delicious beans, rice, corn and mango salad Mexican recipe! wrap.

Type of recipe: Vegetarian
Preparation Time (min):
Cook Time (min):
Prep Tool: Stovetop

Overall Rating for Black Beans and Rice Salad with Corn and Mango

(based on 2 reviews)

Loved it and so did my guests

By Shobha from Singapore on May 24, 2012

I tried this recipe for a dinner. I mixed the bean with the rice so that it was easy to stuff the wrap. Every guest loved it! Not sure what mango to use. The one I used was half way between raw and ripe and gave it an amazing flavor.