Mango bean salsa on rice

A fresh and zingy black bean salsa, high in fibre, protein and antioxidants - a perfect addition to your summer menu when mangoes are in season.

Rinse rice with cold water and place in a saucepan over medium high heat. Add 2 cups of water and bring to the boil. Reduce heat and simmer covered for 25 minutes. Continue with the remaining steps of the recipe. After 25 minutes, remove the saucepan from heat and stand covered for 5 minutes then fluff with a fork to separate the grains.
Meanwhile, prep salsa items accordingly; dice mango, red onion, cherry tomatoes, coriander, purple cabbage oregano and chilli, if using. Combine in a bowl with corn kernels and black beans.
Juice the lime and mix with ground cumin and red wine vinegar. Pour onto salsa mix and combine.
Once rice and salsa are prepared, serve rice with salsa on top. Garnish with sliced avocado or a tablespoon of homemade guacamole.

You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
This tastes just as good as regular ice cream but is super healthy; I love it!
Best eaten immediately as sadly it does not freeze well once blended.
This is delicious served on wholemeal pancakes for breakfast!

Emma Strutt, APD FASLM

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