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Brown Rice, Black Bean, and Cabbage Salad with Mango and Avocado

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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. If you don’t, it’s still worth running out to the store to pick up the ingredients for this main course bean and grain salad. This combination of bright flavors, light ingredients, and hearty brown rice and black beans will have you heaping a little extra onto your plate.

Brown Rice, Black Bean, and Cabbage Salad with Mango and Avocado
 
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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.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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