Cooking Light magazine- great use for my mango sitting in the fruit basket. And easy to boot!
1 1/2 c. chopped, peeled ripe mango
1 c. thinly sliced green onions
1/2 c. cooked wild or brown rice
3 tbsp. finely chopped fresh cilantro
2 tbsp. roasted tomatillo or fresh salsa
2 tbsp. fresh lime juice
2 tbsp. evoo
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15-oz) can organic no-salt-added black beans, rinsed and drained
Combine all ingredients in a large bowl. Toss gently to mix. Serves 6. Enjoy!
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