Dana Slatkin

Black Bean, Mango and Brown Rice Salad with Lime Balsamic Vinaigrette

black bean mango salad

Photo Credit: Audrey Slatkin

If you’ve stepped up your exercise routine this summer like I have, you’re probably having some serious cravings for carbs. After two hours of hiking, biking, or even meandering through a new town, a green salad just won’t do. What your body needs is a quick shot of energy – and I don’t mean a double latte or a bowl of white pasta.

To properly refill your tank when it’s on empty, whole grains, colorful veggies, and legumes are the way to go. So when Sandy Brown Forsyth of Birmingham, Alabama submitted her favorite salad for my June Cooking Contest, I couldn’t wait to try it.

Being a vegetarian since childhood, I’ve subsisted on rice and beans for most of my life. It’s my go-to wherever I travel – I can still taste the green bean curries in Bangkok, mung beans and sticky rice in Hanoi, cassoulet in Lyon and dal in Mumbai.

Sandy’s recipe is a lovely cold salad that combines the classic duo with Mexican flavors, and it covers all the bases for a post-workout lunch. I’ve added some raw kale for fun (the extra nutrients are a bonus), but feel free to heap on diced avocado, fresh corn, your favorite salsa, cotija cheese…or whatever powers you back up.

It’s a perfect picnic or pot luck dish, one that even tastes better after a day or two.

Good news for all of us who are on the go this summer. Congratulations and thanks for the winning recipe, Sandy!

Here are some more salads I’m loving this summer…

Romaine Salad with Red Quinoa, Avocado, Cherry Tomatoes and Light Ranch Dressing

Kale and Quinoa Salad with Champagne Vinaigrette
Israeli Tomato Feta Salad

Shredded Tricolore Salad with Pine Nuts, Currants and Parmesan

Tomato and Mozzarella Tower with Pesto, Tapenade and Balsamic Vinaigrette

Don’t forget to enter the Farmgirl’s Summer Giveaway for a chance to win these stylish Govino wine glasses and an eco-friendly, easy-to-clean beverage bottle from Clean Bottle!

Disclaimer: This post may contain totally benign and well-intentioned affiliate links. All content is unsponsored, uncensored, and undeniably honest.

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  1. Lizthechef says:

    A winner for certain. I look forward to making this vegan salad for my writing group when we meet up. It is gluten-free as well, yes?

  2. Dana Slatkin says:

    Absolutely! Thanks for checking in, and happy cooking!

  3. Pamela Salzman says:

    Pinning this one, Dana! Looks delicious and healthful, too!

  4. Dana Slatkin says:

    Thanks, Pam! Hope you’ve been well. I’ve been enjoying your blog, too!

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