Brown Rice, Black Bean, and Cabbage Salad with Mango and Avocado
Chances are you’ve got some leftover avocados and black beans after your Cinco de Mayo celebration last night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Peeler
- Wooden spoon
Ingredients
- 1 cup brown rice, rinsed thoroughly
- Salt
- 1 can (15 to 16 ounces) black beans, drained and rinsed
- 2 cups finely shredded cabbage
- 1 small mango, peeled, flesh away from the pit, and cut into small dice
- 1 red bell pepper, stemmed, seeded, and cut into small dice
- 1 avocado, halved, pitted, peeled, and cut into small dice
- ¼ medium red onion, sliced thin
- 3 tablespoons chopped fresh cilantro
- ¼ cup extra-virgin olive oil
- Ground black pepper
- 2 tablespoons lime juice
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