This time we have a vegan lunchbox. The salsa is super refreshing but with a bit of a chilli kick. You can use fresh red chilli or just use chilli powder or flakes like I have done here. You get your plant based protein from the black beans as well as the wholegrain rice but you could add some crumbled feta on top if you fancied - it would go perfectly with the Mexican style flavours.
I love making big batches of the salsa and keeping in the fridge as it’s such an easy addition to lunches. This recipe will make enough for approx 3-4 portions but modify it accordingly! If you can’t find mango - try pineapple, it’s also absolutely delicious in this salsa.
Mango & Black Bean Salsa with Brown Rice & Guacamole
For the salsa:
🥭 1 mango, peeled and chopped
🥭 2 handfuls baby plum tomatoes, finely chopped
🥭 1/2 small red onion, finely chopped
🥭 1 large handful coriander, finely chopped
🥭 1 tin black beans, drained
🥭 juice of 1 large lime or 2 small ones
🥭 1 tbsp red wine vinegar or Sherry vinegar
🥭 1/2 tsp smoked paprika
🥭 1/2 - 1 tsp chilli powder or chilli flakes
🥭 salt & pepper
🥭 60g brown rice per person
🥑 2 avocados
🥑 juice of 1 lime
🥑 1/2 tsp ground cumin
🥑 salt & pepper
1️⃣ Cook the rice according to the packet then drain
2️⃣ mix the mango, tomatoes, red onion, black beans, coriander, lime juice, vinegar, smoked paprika and chilli together in a bowl. Season generously.
3️⃣ make the guac by mashing the avocado with the lime juice and cumin. Season.
4️⃣ build your lunch box - add the rice, the salsa and top with the guac.