Black Bean-Mango Salsa Bowl

Ingredients

• 4 servings any whole grain (rice, farro, quinoa, etc.)

• 4 servings any leafy green

• 1.5c cooked or 1 can black beans

• 1c corn (frozen works fine)

• 1 red bell pepper

• 1 tsp minced garlic (~1 clove)

• 0.5 tsp cumin

• 0.5 tsp paprika

• 1-2 mangoes (10-20 oz)

• 0.5c red onion, finely diced

• 1 jalapeno

• Salt and black pepper to taste

• 8oz radishes (optional)

Prep work

Note: depending on how long the grain cooks and how fast you are at chopping, you can set the grains to cook and then start prepping

If black beans are canned, rinse and drain. Thaw corn if using frozen; if using canned, rinse and drain. Chop red bell pepper into ~0.5in pieces; divide in half. Chop mangos into 0.5in-0.75in pieces. Remove stem, ribs, and seeds from jalapeno and dice finely. If using radishes, thinly slice or chop into pieces 0.5in or smaller

Instructions

Cook the grains according to package instructions. If desired, add salt, paprika, and/or cumin to the cooking liquid.

In medium bowl, combine black beans, corn, half the bell pepper, garlic, cumin, and paprika. Add salt and black pepper to taste.

In small bowl, combine mango, red onion, the other half of the bell pepper, and jalapeno. Add salt and black pepper to taste.

Divide the grain among 4 bowls. Top the grains with the greens. Add the black bean mix, mango salsa, and radishes (if using) to each bowl. Enjoy!