Mango Tango Rice Salad

Drain and rinse the black beans in a fine mesh strainer, allowing them to sit for 1 minute to remove excess moisture.

Chop the mango into bite-sized pieces, removing the pit and skin, and set aside.

Combine the cooked rice, drained black beans, chopped mango, and fresh cilantro in a large mixing bowl.

Sprinkle the salt evenly over the rice mixture and gently toss to distribute.

Pour the Orange Vinaigrette salad dressing over the rice and bean mixture, then toss thoroughly until all ingredients are evenly coated.

Let the salad rest for 5 to 10 minutes at room temperature to allow the flavors to meld together before serving.