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Today I bring you a true recipe winner. Even if fruit and rice paired together weirds you out in the slightest- I have faith you and your tastebuds would enjoy this.
I found this recipe to not only be so super simple, but really delicious. Such a unique way to mix up the classic sides of beans and rice.
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Plus, mango is everywhere at the moment. This pumps me up beyond measure, mainly because I LOVE mango. Here, the sweetness brightens the mixture of the beans and wild rice.
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Canned beans are a great option for working protein and fiber into dishes. To keep sodium in check when using canned goods, organic is a good way to go.
So, I opted for organic no-salt-added beans. If you can’t find this combo canned good, simply go for the regular and rinse and drain your beans to cut out about 40% of the salt used during canning.
40% is pretty, no, REALLY significant. Its worth the rinse, folks. Don’t stop at the beans, either. You can rinse and drain any canned vegetable to reap this benefit.
Any tips or tricks that you keep in your back pocket when trying to cut the salt during cooking?