DistributorsMain dishes · CRESPO KITCHEN
Two-Mango Rice Salad
Rice, black beans, cucumber and two textures of mango with a simple lime dressing.
20 min approx.4 servingsBoth in one recipe
Ingredients
- 2 cups cooked, chilled rice (320 g)
- 1 cup cooked black beans, drained
- 1 cup diced fresh mango (165 g)
- ¼ cup chopped dried mango (35 g)
- ½ medium cucumber, finely diced
- ¼ cup chopped cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- ¼ teaspoon salt, or to taste
Method
- If the dried mango is very firm, soak it in warm water for 10 minutes, then drain and pat dry.
- Whisk the lime juice, oil and salt in a large bowl.
- Add chilled rice, beans, both mangos, cucumber and cilantro. Toss gently.
- Taste and adjust lime and salt. Serve chilled.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: