Our Martha’s Vineyard bike ride a few weeks ago led us to one of those diners you just wish existed around the corner, so you could work your way through the menu, from breakfast tacos and brioche french toast to peanut butter fluff banana panini.
Since I may not be going back for awhile, my taste buds have been guiding me to re-create the best thing I ate there, right off my sister’s plate: runny eggs, some very perfect avocado cream and tomato salsa and a crazily amazing black bean cake. All together, every texture and flavor; making me want to forget every egg-white omelet and english muffin I’ve ever had.
At home, later that week, we ate tacos with ground turkey breast and Mango and Black Bean Rice Salad (coincidentally, the recipe had arrived in my Six O’Clock Scramble Menu Plan for the week. The rice salad is flavored with cilantro and lime (no oil at all) and was delish alone, in tacos and in lettuce wraps. Breakfast the next day was 2 runny eggs, the leftover rice salad, a little chopped avocado and a fresh batch of 5 Minute Salsa.
Last weekend, I made the rice salad and salsa on Saturday afternoon, and served it with huevos to my extended family.
Endorsed by all, here is my (with help from The Six O’Clock Scramble):
Make it All Ahead (Except the Huevos) Breakfast
Prep Time: 20
Cook Time: 20
Ingredients (Serves 4)
- 8 Eggs
- Salsa
- Avocado (optional)
- Mango and Black Bean Rice Salad
For Rice Salad
- 1 cup quick-cooking brown rice, (about 2 cups prepared)
- 15 oz. canned black beans, drained and rinsed
- 1-1 1/2 cups fresh mango, cut into 1/2-inch chunks, or use frozen
- 1/4 sweet yellow onion such as Vidalia, finely diced (about 1 cup)
- 1/4 cup scallions, green parts only, finely chopped
- 1 lime, juice only, about 2 Tbsp.
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp. salt, or more to taste
Instructions
For rice: In a large bowl, combine the beans, mango, onions, scallions, lime juice and cilantro. Add the rice, season it with the salt, and toss gently. Chill it for at least 10 minutes (an hour or more is ideal) and up to 24 hours. Serve the salad on its own or wrapped in large lettuce leaves, warm tortillas, or both.
A few great tips from The Six O’Clock Scramble:
- If the rice needs a little more flavor stir in a little honey or agave nectar, extra lime juice, and/or a little extra salt.
- If you don’t like raw onions, sauté the onions first until they are lightly browned.
- If you have picky eaters, put some of the beans and rice aside before combining all the ingredients and let them have simple black bean and rice burritos with mango on the side.
When you (or your guests) wake up hungry, fry two eggs per person.
Serve eggs with rice (at cold or room temperature), fresh salsa and sliced avocado.
Jodie, I am delighted that you enjoyed the mango black bean salad and I love how you incorporated it into your wholesome breakfast, too. Makes me want some fried eggs for breakfast tomorrow!
I made the mango black bean salad last night for dinner and it was EXCELLENT! I thought it sounded good, but it was even better than I expected it to be which is always a nice surprise
I threw some finely minced jalepenos on top of the adults’ portions and that was a really great addition. For me this is a great vegetarian main dish for summer. Hubby and kids put grilled chicken on top of theirs to make it a meal.