Mango Black Bean Brown Rice (Printable Version)

A wholesome bowl featuring mango, black beans, brown rice, fresh vegetables, and a lively lime dressing.

# What You'll Need:

→ Grains

01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans

04 - 1 can (15 ounces) black beans, drained and rinsed

→ Fruits and Vegetables

05 - 1 ripe mango, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1 cup corn kernels, fresh or frozen
10 - 1 avocado, sliced
11 - 1/4 cup fresh cilantro, chopped

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 2 limes
14 - 1 teaspoon agave syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges

# Directions:

01 - Rinse brown rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes, or until rice is tender and water is fully absorbed. Fluff with a fork and set aside.
02 - While rice cooks, prepare all vegetables and fruits: dice the mango, halve the cherry tomatoes, finely dice the red onion and bell pepper, and chop the cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, agave syrup, cumin, chili powder, salt, and pepper until well combined.
04 - In a small saucepan over low heat, warm the drained black beans and corn together until heated through, then set aside.
05 - Divide cooked brown rice evenly among 4 serving bowls. Top each bowl with warm black beans and corn, diced mango, halved cherry tomatoes, diced red onion, diced red bell pepper, avocado slices, and chopped cilantro.
06 - Drizzle each bowl generously with lime dressing. Garnish with lime wedges and serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and somehow feels way fancier than the effort it takes.
  • The lime dressing wakes up every single ingredient and makes the whole thing sing.
  • You can prep everything while the rice cooks, so there's almost no downtime or stress.
02 -
  • Don't dress the entire bowl in advance—the vegetables will weep liquid and turn the rice mushy within an hour.
  • The dressing is life or death for this recipe; don't rush whisking it or it'll taste separated and off.
03 -
  • Make the dressing in a mason jar and shake it vigorously right before serving—it emulsifies and tastes creamier than if you whisk it in a bowl.
  • If your mango is under-ripe, let it sit on the counter overnight or dice it anyway and it'll still bring sweetness, just not quite as much tropical punch.
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