Brown Rice, Black Bean, and Cabbage Salad with Mango and Avocado
 
 
by:
Serves: 4 as a main
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
Instructions
  1. Bring 4 cups of water to boil in a large saucepan or small Dutch oven over high heat. Add rice and a sprinkling of salt, reduce heat to medium-low, and simmer, uncovered, until rice is nearly tender, about 30 minutes. Drain rice and immediately return it to hot pot. Cover and let stand off heat until dry and just tender, about 10 minutes. Transfer rice to a large bowl.
  2. Meanwhile drain and rinse beans, shred cabbage, and prepare mango, pepper, avocado, onion, and cilantro and add to bowl of rice. Drizzle with oil and a generous sprinkling of salt and pepper; toss to coat. Drizzle in lime juice; toss to coat again. Adjust seasonings and serve.
Notes
I’m grateful to Saveur Magazine and the blog Pinch My Salt for developing a foolproof method for cooking brown rice.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/brown-rice-black-bean-and-cabbage-salad-with-mango-and-avocado/