Mango-avocado rice and bean salad

9
6
4
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Serves
2
Difficulty
Easy
This easy salad marries a host of fresh fruit, vegetables, and an herby homemade dressing with whole-grain brown rice and black beans for a flavor-packed dish that is finished in less than 20 minutes. You can prepare the rice quickly by using boil-in-bag or microwave varieties. When choosing your avocados, pay close attention to the firmness. If you won’t use it for several days, make sure to pick a very firm avocado so it can soften over time and be perfectly ripe right when you need it. When selecting fresh ginger, look for roots with firm skin that don’t have any blemishes or soft spots, which are a sign of age.

Ingredients

Cilantro

1 Tbsp, fresh leaves

Fresh lime juice

1 Tbsp

Water

½ Tbsp

Dark sesame oil

2 tsp, (Asian)

Honey

1 tsp

Ginger root

1 tsp, peeled and grated fresh

Table salt

tsp

Long grain cooked brown rice

¾ cup(s), warm or at room temperature

Canned black beans

1 cup(s), rinsed and drained

Grape tomatoes

½ cup(s), quartered

Mango(es)

½ cup(s), peeled, diced

Uncooked red onion(s)

½ small, finely chopped

Avocado

¼ item(s), medium, pitted, peeled, and diced

Cilantro

2 sprig(s), fresh chopped, for garnish

Instructions

  1. Puree cilantro leaves, lime juice, water, oil, honey, ginger, and salt in blender or mini food processor.
  2. Transfer lime-juice mixture to medium bowl. Add rice, beans, tomatoes, mango, onion, and avocado and toss to combine. Divide evenly between 2 plates and garnish with chopped cilantro.
  3. Per serving: about 1½ cups