Black Bean and Rice Bowl with Mango Salsa

Gretchen ***


Rice infused with the flavor of lemongrass and lime is served with smoky black beans and a sweet mango salsa. This dish is for cilantro lovers only :)


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top



  • 1
    green bell pepper, diced
  • 1
    red bell pepper, diced
  • 1/4 c
    sweet onion, diced
  • 1
    ripe mango, peeled and diced
  • several sprig(s)
    fresh cilantro, chopped
  • 2 tsp
    cold pressed hemp oil
  • 1 1/2 tsp
    rice vinegar, seasoned
  • 1 dash(es)
    fine sea salt

  • 2 can(s)
    bush's black beans
  • 1 heaping tsp
    garlic paste
  • 1 tsp
  • 1 tsp
    onion powder
  • 1/2 tsp
    chipotle chili powder
  • 1 dash(es)
    cayenne pepper

  • 1 c
    long grain rice, uncooked
  • 2 c
  • 2 tsp
    lemongrass paste
  • ·
    zest of 1 lime
  • 1/2 tsp
    fine sea salt

  • ·
    lime wedges
  • ·
    fresh cilantro, chopped

How to Make Black Bean and Rice Bowl with Mango Salsa


  1. Make your mango salsa:
    Combine all ingredients in a small bowl and put in the fridge to chill.
  2. Make your black beans:
    Rinse one can of beans and reserve the liquid of the other. Add to a medium saucepan along with all the seasonings. Cover and cook on low for about 15 minutes, stirring occasionally. Remove from heat until ready to serve.
  3. Make your rice:
    Stove top: Rinse rice to remove excess starch. Add to saucepan along with lime zest, lemongrass, salt, and water.
    Bring to a boil, cover and reduce heat to low. Cook for 18-20 minutes. Remove from heat, remove lid, and allow to cool slightly. Squeeze the juice of one lime wedge into rice and stir.
  4. Assemble your bowl and serve: Arrange beans and rice. Top with the sweet mango salsa. Tear up a few leaves of cilantro and sprinkle on top. Squeeze lime juice on top.

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