Yield: 6 servings

•  1 ½

  cups chopped, ripe mango

   
•  ½

  cup cooked wild rice

   
•  3

  tablespoons chopped fresh cilantro

   
•  2

  tablespoons fresh salsa (I used peach mango salsa)

   
•  2

  tablespoons fresh lime juice

   
•  1

  tablespoon extra virgin olive oil

   
•  ¾

  teaspoon Kosher salt

   
•  ¼

  teaspoon freshly ground black pepper

   
•  ⅛

  teaspoon red pepper flakes (use more if you like heat)

   
•  1

  15 oz. can black beans, drained & rinsed