I accidentally stumbled upon this recipe several years ago when I was missing an ingredient I needed for another recipe so I threw this together. It ended up being delicious surprise! It’s very satisfying on its own, but it can also be a nice addition to a piece of grilled fish or shrimp cocktail.
- ½ red onion, diced
- 1 can black beans, drained and rinsed
- 1 cup fresh corn cut from the cob (or frozen corn)
- 2 cups brown rice
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1 tbsp white balsamic vinegar
- Juice from one lime
- Olive oil
- Salt and pepper to taste
How to prepare:
- Cook brown rice according to package.
- Heat a small skillet over medium heat. Add about 1 tsp oil and onion. Sautee onion until soft and translucent. Add corn and cook for about 3-4 minutes. Add black beans and cook until warmed. Combine in large bowl with brown rice.
- Mix balsamic vinegar, lime juice, 1-2 tbsp olive oil and salt and pepper to taste in a bowl. Once you have the desired flavor, add the avocado and mango and gently combine.
- Add avocado and mango mixture to bowl with rice, beans, corn and onion and gently stir until combined. This salad can be served warm or room temperature.
Why these wines?
This salad has many layers with the creamy texture of the avocado and black beans, a hint of sweetness from the mango and acidity from the lime juice and balsamic vinegar, so the wine needs to also have some of these components. Ideally the wine will have a creamy full-body texture balanced by some bright acidity, so it won’t taste bitter with the acid in the salad.
One golden rule in wine and food pairings is— acid likes acid. Thus, if there is acid in a dish the wine must also have ample acidity. Chardonnays are usually lower acid wines, but both the Unwined and Wine Snob have enough acid for this salad because it’s offset by the creamy avocado and black beans. Albariño is also delightful pairing for the same reason.