Mexican Mango Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful rice salad with mango, black beans, corn, and fresh vegetables tossed in a cumin-vinaigrette. Light, fresh, and perfect as a side dish for grilled meats or eaten on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/3 cups water
- 2/3 cup uncooked long grain rice
- 1 green bell pepper
- 1 small red onion
- 2 mangoes (peeled and seeded)
- 16 ounces frozen corn ( thawed)
- 15 ounces canned black beans ( rinsed and drained)
- 1 cup cherry tomatoes
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 4 teaspoons ground cumin
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 191mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 90mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.