Mexican Black Bean Salad Wrap


4 large whole grain wraps
1 cup cooked brown rice
1 mango, diced
1 small can corn kernels, drained
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 cup green onions, thinly sliced
1 Tbsp. fresh oregano
1 clove garlic minced
5 Tbsps. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 pinch salt and ground pepper to taste
1 cup mixed baby lettuce
1 can black beans, drained


1. In a large mixing bowl, loosen the leftover rice with a fork. Add the mango, corn, red pepper, green pepper, green onion, oregano, garlic and black beans. Sprinkle the olive oil and balsamic vinegar evenly over all ingredients. Mix well. Add salt and pepper to taste.

2. Divide the lettuce between 4 wraps. Put 1/4 of the Black Bean Salad mixture over the lettuce in each wrap. Fold wrap and eat.