This is somewhere between a salad and a stir-fry and straight up beans and rice. Whatever it is, you can't go wrong when a mango is involved. We now have a local place (in Detroit Lakes, MN) that raises fantastic greenhouse tomatoes year round - the best off-season tomatoes I've ever had - almost as good as from the garden. A good dose of picante flavor comes from Asian-style chili-garlic paste, which is fast becoming one of my favorite seasoning shortcuts.
Mango Black Beans and Rice
1 cup cooked brown rice
1 14 oz. can black beans, drained and rinsed well
1 mango, diced
1 medium tomato, diced
1 cup fresh cilantro, coarsely chopped and loosely packed
1 tbsp. Asian chili-garlic paste
a few dashes of cayenne chili pepper hot sauce
1. In a saucepan, combine the beans and cooked rice with the chili-garlic paste. Cook on medium-low heat, until it's nice and warm.
2. Remove from heat, add diced tomatoes and mangos, give it a stir, and top with cilantro and a spray of fresh lime juice. Break out the cayenne pepper sauce if you like things spicy. This would be a good place for some tofu sour cream too.