Green Goddess White Bean and Rice Salad

Name: Green Goddess White Bean and Rice Salad
Prep time: 15M
Total time: 30M
Yield: 4 Servings
Ingredients: 1 cup Jasmine Rice; 1¼ cups Coconut Milk; ¾ cup chopped herbs, such as parsley, mint, chives and basil, plus more for garnish; 2 large avocados, halved, pitted, peeled and sliced, divided; ¼ cup Extra Virgin Olive Oil; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 head bib lettuce, leaves separated and torn into large bite-sized; 1 can Great Northern Beans; ½ English cucumbers, thinly sliced; 3 radishes, thinly sliced; 2 tsp. Lime Juice

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Prepare this Green Goddess White Bean and Rice Salad in just 30 minutes, you’ll be surprised by its delicious flavor. This plant-based recipe can be prepared ahead of time and enjoyed any day of the week. The base of this salad is aromatic GOYA® <a title="Jasmine Rice" href="https://www.goya.com/en/products/jasmine-rice/" data-udi="https://goya.com/en/products/jasmine-rice">Jasmine Rice</a>, combined with fresh herbs like parsley, mint, chives and basil, and the special touch of GOYA® <a title="Great Northern Beans" href="https://www.goya.com/en/products/great-northern-beans/" data-udi="https://goya.com/en/products/great-northern-beans">Great Northern Beans</a>. Enjoy it on the go or refrigerate it for up to two days by simply storing the dressing separately. A delicious, easy and flavorful salad!

Total Time

30m

Prep Time:15m

Yields:4 Servings

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Ingredients

1 cup

GOYA® Jasmine Rice

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1¼ cups

GOYA® Coconut Milk, divided

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¾ cup

chopped herbs, such as parsley, mint, chives and basil, plus more for garnish

large avocados, halved, pitted, peeled and sliced, divided

¼ cup

GOYA® Extra Virgin Olive Oil

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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head bib lettuce, leaves separated and torn into large bite-sized

1 can
(15.5)

GOYA® Great Northern Beans, drained and rinsed

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English cucumbers, thinly sliced

radishes, thinly sliced

2 tsp.

GOYA® Lime Juice, or fresh lime juice

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Directions

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Step 1

Bring 1/2 cup coconut milk and 1 cup water to boil; stir in rice. Reduce heat to low; cover and cook for 18 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 10 minutes. Fluff with fork before serving. Allow to cool completely at room temperature.

Step 2

Meanwhile, in bowl of blender, combine herbs, 1 avocado, olive oil, remaining coconut milk and Adobo. Blend on high until a smooth dressing forms, about 30 seconds.

Step 3

Toss lettuce, beans, cucumber, radish rice and dressing together in large bowl. Drizzle with lime juice. Garnish with additional herbs and serve.

Meal Prep Tip: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate so the lettuce does not wilt. This salad can typically be stored refrigerated for up to 2 days. Label the container with the date for easy tracking!

Meal Prep Tip: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate so the lettuce does not wilt. This salad can typically be stored refrigerated for up to 2 days. Label the container with the date for easy tracking!

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