Mango Rice Salad Bowls - Forks Over Knives

Ingredients

• ½ of a small avocado, pitted and peeled
• ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
• 1 tablespoon lime juice
• 1 small clove garlic
• Sea salt, to taste
• 2 ⅔ cups cooked brown rice (hot or cold)
• 2 fresh mangoes, halved, pitted, peeled, and cubed or sliced (2 cups)
• 1 15-oz. can no-salt-added black or pinto beans, rinsed and drained
• 1 cup chopped red or orange bell pepper
• ¼ cup chopped fresh cilantro or basil
• ¼ cup chopped red onion
• Thinly sliced fresh jalapeño chile (optional)
• Lime wedges