Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
We added cilantro and jalapeno to the dressing. We like it hot. Will be eating this on a weekly bases.
We loved this recipe made as is. I think it really needs the whole amount of mango. We thought it was too much and only used half the amount but the next day we had it again and loved it with the full amount. This recipe will for sure go into our regular rotation!
This was easy, yummy and a big hit with the kids.
This meal was delicious. You have the spicy, the sweet, the nutty. I did modify it a bit
– Dressing: 1 avocado, half a bunch of cilantro, 1 whole fresh jalapeno, 1 clove garlic, juice from 1/3 lime, salt, and enough cashew milk to make it able to be drizzled. I blitzed it with my immersion blender and added milk as necessary.
– Black Beans: added a bit (I don’t measure) of cumin, smoked paprika, and chili powder with the beans and heated them.
This is definitely a do-again recipe!
I enjoyed everything but the avocado dressing. I made vegan Siracha sauce and added chunks if advocates to add it instead and that was made it super good!
Why did this recipe not have a link to add it to my meal plan?
Yep appears to be missing
I really enjoyed this salad because it has so many flavors and the beans makes up for the protein. Very easy to make and best of all, it was filling.
Is the rice and beans still supposed to be hot when you serve the dish?
Delicious and refreshing! Used Allyson’s trick of adding half a jalapeno to the dressing for the heat and the overall effect with the mangoes was delightful. One of my new favorites.
I added a fresh serrano pepper to the dressing. nice tang!
This was one of the best meals that I have had in a long time! I did not care for the fresh garlic in the dressing, so second go round I just chunked the avocado on top with the mango and squeezed the juice of a lime over everything. So much flavor. I will definitely be making this again. And again. I am looking forward to trying more of your recipes. Thank you!
I can’t handle raw garlic in dressings, so I always use a little bit of powdered garlic in its place.
Made this dish for a brunch wirwhite beans. I served it cold. I enjoyed the flavor blended dressing too.
This was delicious, and very easy! I added some jalapeño to the avocado dressing for a little extra heat. The mango was a tasty sweet touch to the salad. There are lots of ways to customize this salad too! I will definitely make again.
I have now made 2 of your recipes.
The Grilled Mushroom Burger
The Mango Rice Salad
Both of these turned out great. I recommend them to all.
That’s fantastic to hear, Chris! We hope you enjoy many many more of the recipes on the website 🙂