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  • Prep-time: / Ready In:
  • Makes 4 bowls

When you’re craving Mexican food but are short on time, these colorful salad bowls come together in a flash. Start with a base of brown rice and black beans, and then pile on fresh ingredients such as crunchy bell peppers, sweet mangoes, and tangy red onion to create a rainbow feast. Choose a perfectly ripe avocado to make the fabulous creamy avocado-lime dressing that tops it all off.

Note that this recipe calls for cooked brown rice, so be sure to have that ready to go.

Mango Rice Salad Bowls in blue ceramic bowls with a side of lime wedges on a gray countertop


  • ½ of a small avocado, pitted and peeled
  • ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • 1 tablespoon lime juice
  • 1 small clove garlic
  • Sea salt, to taste
  • 2 ⅔ cups cooked brown rice (hot or cold)
  • 2 fresh mangoes, halved, pitted, peeled, and cubed or sliced (2 cups)
  • 1 15-oz. can no-salt-added black or pinto beans, rinsed and drained
  • 1 cup chopped red or orange bell pepper
  • ¼ cup chopped fresh cilantro or basil
  • ¼ cup chopped red onion
  • Thinly sliced fresh jalapeño chile (optional)
  • Lime wedges


  1. For dressing, in a blender or small food processor combine the first five ingredients (through salt). Cover and blend until smooth.
  2. In bowls arrange rice, mangoes, beans, and bell pepper. Drizzle with avocado dressing. Top with cilantro, onion, and jalapeño (if using). Serve with lime wedges.

Comments (6)

(5 from 5 votes)
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Lydia3 weeks ago
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Delicious and refreshing! Used Allyson’s trick of adding half a jalapeno to the dressing for the heat and the overall effect with the mangoes was delightful. One of my new favorites.

Judy3 weeks ago
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This was one of the best meals that I have had in a long time! I did not care for the fresh garlic in the dressing, so second go round I just chunked the avocado on top with the mango and squeezed the juice of a lime over everything. So much flavor. I will definitely be making this again. And again. I am looking forward to trying more of your recipes. Thank you!

Sarah Rooke3 weeks ago
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Made this dish for a brunch wirwhite beans. I served it cold. I enjoyed the flavor blended dressing too.

Allyson1 month ago
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This was delicious, and very easy! I added some jalapeño to the avocado dressing for a little extra heat. The mango was a tasty sweet touch to the salad. There are lots of ways to customize this salad too! I will definitely make again.

Chris Kepler1 month ago
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I have now made 2 of your recipes.
The Grilled Mushroom Burger
The Mango Rice Salad
Both of these turned out great. I recommend them to all.

Steven, FOK Team1 month ago
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That’s fantastic to hear, Chris! We hope you enjoy many many more of the recipes on the website 🙂

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