Mango and Black Bean Cannabis Rice Salad

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5 from 1 vote

Mango and Black Bean Cannabis Rice Salad

Elevate your salad game with this vibrant Mango and Black Bean Cannabis Rice Salad. Bursting with flavors and textures, this wholesome dish combines the sweetness of ripe mangoes, the earthiness of black beans, and the nuttiness of cannabis-infused rice. Tossed with a zesty lime dressing, this salad is a delightful fusion of tropical and savory elements that will leave your taste buds tingling with satisfaction.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: Fusion
Diet: Vegan, Vegetarian
Keyword: Black Bean, Cannabis, Lime Dressing, Mango, Rice, Salad, Tropical, Wholesome
Servings: 4 People
Calories: 5kcal
Cost: Approx - $15


  • Saucepan with lid
  • Mixing bowl
  • Whisk
  • Chef's knife and cutting board
  • Serving platter or bowl


  • 1 cup cannabis-infused rice cooked and cooled
  • 1 ripe mango diced
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced


  • Cook cannabis-infused rice according to package instructions. Once cooked, spread it out on a baking sheet to cool completely.
  • In a mixing bowl, combine cooled cannabis-infused rice, diced mango, black beans, diced red bell pepper, chopped red onion, and chopped cilantro.
  • In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, ground cumin, salt, and pepper to make the dressing.
  • Pour the lime dressing over the salad ingredients in the mixing bowl. Gently toss until everything is evenly coated with the dressing.
  • Transfer the Mango and Black Bean Cannabis Rice Salad to a serving platter or bowl.
  • If desired, garnish with diced avocado on top.
  • Serve immediately, or refrigerate for 30 minutes to allow flavors to meld before serving.


  • Adjust the quantity of cannabis-infused rice according to your desired potency level.
  • Feel free to customize the salad by adding additional vegetables or protein sources.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days.


Serving: 4salad | Calories: 5kcal

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