“Vegan Cuban Feast: Delicious Mango-Black Bean Salad & Garlicky Cauliflower Rice”

Allergens

None

Ingredients

• 2 cups cooked black beans
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1/2 cup red onion, finely chopped
• 1 avocado, sliced
• 2 cups cauliflower rice
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked black beans, diced mango, red bell pepper, chopped fresh cilantro, and finely chopped red onion. Gently mix until well combined. In another bowl, heat olive oil over medium heat and sauté minced garlic for 1 2 minutes or until fragrant. Add the cauliflower rice to the pan with the garlic and cook for about 5 minutes, stirring occasionally until cauliflower is tender but not mushy. Season with salt and pepper to taste. To serve, divide the mango black bean salad among four plates, followed by a generous scoop of garlicky cauliflower rice on top. Garnish each plate with sliced avocado and an additional sprinkle of fresh cilantro.

Chef’s Insight

This dish showcases the balance of flavors and textures, with sweet mango contrasting against the savory black beans, and creamy avocado complementing the garlicky cauliflower rice.

Notes

Be sure to use ripe but firm mangoes for best results.