Spanish Sunday Dish

Recently my roommate I decided it would be fun to dedicate certain days of the week to different cuisines. I mean, what better way to try new foods? Since it’s the last few weekends of summer, we decided to take advantage of the fact that mangoes are still in season and cold dishes are deemed appropriate for dinner. Ultimately, we settled for a black bean mango salsa and rice and beans with a side of tortillas for dipping! We may have went slightly overboard with the bean intake but I would highly recommend both of these dishes as easy-to-make meals to bring to parties. For all you vegetarians out there, these dishes a fantastic source in protein! Here’s how to make them:

Black Bean Mango Salsa 

  • 2 cans of black beans (rinsed)
  • 3 mangos diced
  • 1/2 red onion diced
  • 1 red pepper diced
  • 1/2 cup cilantro
  • Juice of 1 lime
  • 1/3 cup of Italian dressing
  • Salt and pepper to taste

I discovered this dish two summers ago from my friend’s mom who receives nothing but amazing reviews every time she makes it. It’s super delicious and very easy to make. Simply MIX all ingredients until well blended. Cover items and REFRIGERATE for at least 1 hour. SERVE with tortilla chips.


Rice and Beans

  • 1 Box of Uncle Ben’s Brown Rice
  • 2 tablespoons olive oil
  • 3/4 red onion diced
  • 4 garlic cloves minced
  • 2 cans of black beans
  • 1/2 cup cilantro
  • 3 tablespoons Worcestershire
  • Salt and pepper to taste

BOIL water in a medium pot. Add rice, turn heat low and cover until rice is soft (should take about 40 minutes). HEAT oil in a pan on medium high and add onion and minced garlic. STIR until onion is soft. In a  mixing bowl, toss onion and garlic with rice. ADD black beans, cilantro and Worcestershire sauce. MIX and add salt and pepper to taste. SERVE alone or with tortilla chips.

Feel free to make these dishes for yourself at home or to share with others! Enjoy!