Ingredients and Weight
- Brown rice, cooked: 2 cups (180g)
- Quinoa, cooked: 1 cup (90g)
- Chickpeas, canned and rinsed: 1 can (15oz/425g)
- Black beans, canned and rinsed: 1 can (15oz/425g)
- Bell pepper, diced: 1/2 cup (60g)
- Red onion, diced: 1/4 cup (30g)
- Celery, diced: 1/2 cup (30g)
- Avocado, diced: 1/2 cup (60g)
- Mango, diced: 1/2 cup (60g)
- Cilantro, chopped: 1/4 cup (5g)
- Lime juice: 1/4 cup (60ml)
- Olive oil: 1/4 cup (60ml)
- Honey: 1 tablespoon (15ml)
- Salt and pepper: to taste
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- In a large bowl, combine the cooked brown rice and quinoa.
- Add the chickpeas, black beans, bell pepper, red onion, celery, avocado, mango, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, and honey.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
Nutritional Information
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g
- Fiber: 5g
Dish Characteristics
- Refreshing and flavorful
- Packed with nutrients and antioxidants
- Suitable for a variety of diets (e.g., vegan, gluten-free)
User Comments
- "This salad is a delicious and healthy lunch option. I love the combination of flavors and textures."
- "I added grilled chicken to this salad for extra protein. It was a great way to use up leftover chicken."
- "I'm not a huge fan of brown rice, but I really enjoyed this salad. The dressing is amazing."
- "This salad is perfect for a summer barbecue. It's light and refreshing, but also filling."
- "I highly recommend this salad. It's a great way to get your daily dose of vegetables."
Special Precautions and Tips
- If you don't have cooked brown rice or quinoa, you can cook it yourself according to the package directions.
- You can substitute other beans or legumes for the chickpeas and black beans, if desired.
- If you don't have any fresh cilantro, you can use dried cilantro instead.
- This salad can be stored in the refrigerator for up to 3 days.
