1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions, include stems
1 cup cooked rice, original recipe calls for brown or wild rice.
3 tablespoons finely chopped fresh cilantro (optional)
2 tablespoons salsa
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drain
Combine all ingredients in a large bowl. Toss gently to mix.
Recipe is from Cooking Light
Comments: This was delicious!!! The combination of flavors was great, the texture was wonderful, the presentation was beautiful. We ate it slightly warm, but my daughter took it for lunch today cold and was the envy of her lunch table. The men in my house don't like cilantro so I left it out, but I think it would be a good addition. This was so easy to make for the amount of taste it provided. Please don't skip the lime juice, it really added a freshness that came through in the dish.