You need fresh mango for this salad. It serves 8 people.
Two Bean Salad:
2 cups water
1 cup short grain brown rice
1 15 ounce can black beans, rinsed and drained
1 15 ounce can Great Northern beans, rinsed and drained
1 large ripe mango, peeled, seeded and diced
1/3 cup celery, chopped
1 cup thin sliced green onions
1/2 cucumber, peeled and chopped
2 plum tomatoes, diced
Ginger-Lime Dressing:
1 TBS olive oil
1/3 cup fresh lime juice (2 limes)
2 TBS fresh grated ginger
1 TBS red wine vinegar
1 tsp soy sauce
1/4 cup nutritional yeast
1/3 cup fresh cilantro
Instructions:
- Bring water to a boil in a saucepan, add rice, cover pan, reduce heat to low and cook about 40 minutes until liquid is absorbed. Set aside to cool.
- Combine beans, mango, celery, scallions, cucumber and tomatoes in mixing bowl. Add cooked rice, cover and set aside in refrigerator.
- Dressing: Combine all ingredients in a mixing bowl; whisk to mix. Toss dressing with rice and bean mixture, then serve and enjoy.
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