Island-style Black Bean and Rice Bowl with Mango Avocado Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant Caribbean-inspired bowl featuring seasoned black beans and fluffy rice topped with a bright mango and avocado salsa. This caribbean (vegetarian) ready in about 30 minutes blends black beans, cooked and drained, long grain white rice, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups black beans, cooked and drained
• 1 cup long grain white rice
• 2 cups water
• 1 tbsp olive oil
• 2 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium mango, peeled and diced
• 1 medium avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and fluff with a fork.
2. Step 2: While rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 1/2 cups cooked and drained black beans, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Stir and cook for 5 minutes until beans are heated through and coated in spices.
4. Step 4: In a separate bowl, combine 1 medium diced mango, 1 medium diced avocado, 1/4 cup finely chopped red onion, 2 tablespoons lime juice, and 2 tablespoons chopped fresh cilantro. Toss gently to make the salsa.
5. Step 5: To assemble, spoon the warm black beans over the fluffy rice in bowls and top with the mango avocado salsa for a fresh, colorful meal.