Mango and Black Bean Salad

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The summer months have me craving all things light and flavorful. All of that healthy, delicious goodness is often poached by an after dinner milkshake or other sugar-laden dessert, so please don’t get the impression that we eat clean every meal of every day of every week.

But I do like to keep our food as light and clean as I can. Whole foods are so much more vitamin and nutrient packed than anything you can get from the freezer isle (or the milkshake shack for that matter ;)! We all try, right?

This salad comes from The Six O’Clock Scramble*, and if you haven’t tried their service yet, why not?!? (See details at the end of this post.) This is the side dish I brought to our Thanksgiving in July party at our friends’ home last night.

These friends began this tradition four years ago and it is going strong!!! I have eaten some of the most delicious food of my life at this soirée, including some smoked sausage that is truly amazing!!!

This 4th we also brought spice-rubbed apple wood smoked baby back ribs, and some of my mom’s famous brownies to share. Our plates were full, our bellies were happy, and the fireworks were awesome!

Happy Tuesday, friends!! Here’s to a short week, and getting back on the eat clean wagon!!

XX, Megan

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Ingredients

1 cup quick-cooking brown rice, (about 2 cups prepared)
15 oz. reduced-sodium canned black beans, drained and rinsed
1 – 2 fresh mango, cut into 1/2-inch chunks, or use frozen
1/4 sweet onion such as Vidalia or Walla Walla, finely diced (about 1/2 cup)
1/4 cup scallions or chives, green parts only, finely chopped
1 lime, juice only, about 2 Tbsp.
1/4 cup fresh cilantro, chopped
1/4 tsp. salt, or more to taste
6 large Boston or butter lettuce leaves, separated, rinsed and dried (optional)
6 whole wheat tortillas (use wheat/gluten-free if needed) (optional)

Directions

Thaw the frozen mango, if using it. Cook the rice according to the package directions and when cooked, remove it from the heat. (If you want to serve this salad immediately rather than allowing it to chill for a while, put the rice in the freezer for 5 minutes to cool it.)

Meanwhile, in a large bowl, combine the beans, mangos, onions, scallions, lime juice and cilantro. I also added one hot pepper (optional). Add the rice, season it with the salt, and toss gently. Chill it for at least 10 minutes (an hour or more is ideal) and up to 24 hours.

Serve the salad on its own or wrapped in large lettuce leaves, warm tortillas, or both.

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*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

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