Tropical Rice and Bean Bowl with Coconut Lime Dressing

• servings: 4 servings
• active time: 5 minutes
• total time: 29 minutes

Ingredients

¾ cup short grain brown rice (about 2 cups cooked*)

2 (15 oz) cans pinto or black beans, drained and rinsed (about 2 cups worth)

½ teaspoon kosher salt

4 cups shredded or thinly sliced mixed crunchy veggies (cabbage, carrot, bell pepper, cucumber, snap peas, etc…)

½ cup thinly sliced mango

½ cup toasted cashews

Fresh cilantro

1 cup fresh cilantro (leaves and stems)

1 cup unsweetened full-fat canned coconut milk

¼ cup olive oil

¼ cup lime juice

2 tbsp soy sauce or tamari

1 clove garlic

¾ tsp kosher salt

*Also delicious with rice noodles if you have them!

Directions

Add rice to a pot and fill with enough water to cover by at least two inches. Bring to a boil, then reduce the heat to a rapid simmer and cook for about 20-30 minutes or until the rice is tender. Drain and set aside to cool.

In a high speed blender, add all of the dressing ingredients. Blend on high until smooth. Taste and add more salt or lime, if needed. You want it to be very well seasoned!

Warm up your beans in the microwave, then toss with ½ teaspoon salt (warming up canned beans helps them absorb flavors/dressings better). Add warm rice, beans, raw veggies, and mango to your bowl. Pour dressing generously over top (you want it super saucy). Top with cashews and cilantro.