Vegan Cuban Feast: Delectable Mango Black Bean Salad & Scrumptious Coconut-Yam Rice Bowls

Allergens

None

Ingredients

• 2 cups cooked black beans, canned or homemade 1 ripe mango, diced 1 cup cherry tomatoes, halved 1/2 red onion, finely chopped 1/4 cup fresh cilantro, chopped 3 tbsp lime juice 2 tsp olive oil Salt and pepper to taste For Coconut
• Yam Rice Bowls: 1 cup uncooked jasmine rice 1 can coconut milk (13.5 oz) 1 large yam, peeled and diced 2 tbsp olive oil Salt and pepper to taste

Instructions

1. In a mixing bowl, combine black beans, mango, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper. Stir well and let it marinate for 10 minutes.
2. For the coconut yam rice bowls, cook jasmine rice according to package instructions using water.
3. In a separate pan, heat olive oil over medium heat. Add diced yam and cook until golden brown and tender. Season with salt and pepper.
4. To assemble, divide cooked yam on two plates. Spoon the marinated black bean salad over the yams. Serve warm.

Chef’s Insight

This vegan Cuban feast combines traditional flavors with modern dietary preferences. The use of fresh ingredients like mango and cilantro adds a vibrant touch, while the coconut-yam rice bowls provide a satisfying, hearty base.

Notes

For a more authentic experience, serve with a side of Cuban-style plantains.