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Ingredients
1 cup
GOYA® Jasmine Rice
1¼ cups
GOYA® Coconut Milk, divided
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
GOYA® Extra Virgin Olive Oil
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1
head bib lettuce, leaves separated and torn into large bite-sized
1 can (15.5 oz.)
GOYA® Great Northern Beans, drained and rinsed
½
English cucumbers, thinly sliced
3
radishes, thinly sliced
2 tsp.
GOYA® Lime Juice, or fresh lime juice
Directions
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!
New from Goya
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