Mango Rice Salad Bowls

Name: Mango Rice Salad Bowls
Total time: 20 min
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

www.forksoverknives.com

These colorful salad bowls combine brown rice, black beans, a pile of fresh produce, and a creamy avocado dressing. Get the recipe here!

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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 www.forksoverknives.com.

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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