Mango-avocado rice and bean salad
6
Points®
Total time: 18 min • Prep: 10 min • Cook: 0 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
Fresh ginger
1 tsp, peeled and grated fresh
Table salt
⅛ tsp
Cooked long grain 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
½ cup(s), peeled, diced
Red onion
½ small, finely chopped
Avocado
¼ item(s), 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
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