RCI-VG.004.1471.001
Two-bean Salad with Ginger-Lime Dressing
Two-bean Salad with Ginger-Lime Dressing from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 1 cup
- black beans1½ cupsrinsed and drained
- Great Northern beans1½ cupsrinsed and drained
- ripe mango1 largepeeled, seeded and diced
- chopped celery⅓ cupincluding leaves
- thinly sliced scallions1 cupincluding 2 inches green tops
- cucumber½ unitpeeled and chopped
- plum tomatoes2 unitdiced
Method
1
Combine water and short-grain brown rice in a saucepan and bring to a boil over medium-high heat.
5 minutes
2
Reduce heat to low, cover, and simmer until the rice is tender and water is absorbed.
30 minutes
3
While rice cooks, rinse and drain the black beans and Great Northern beans thoroughly in a colander.
3 minutes
4
Transfer the cooked rice to a large mixing bowl and let cool slightly.
5 minutes
5
Add the drained black beans and Great Northern beans to the cooled rice and stir to combine.
6
Fold in the diced mango, chopped celery with leaves, sliced scallions, chopped cucumber, and diced plum tomatoes gently until evenly distributed.
7
Divide the two-bean salad among serving bowls or plates and serve at room temperature or chilled.