\"Food of the Caribbean" rice salad with beans, avocado and mango
very easy
30 mins
30 mins
Ingredients
- 200 ml unsweetened coconut milk
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp Salt
- 200 g Basmati rice
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) Kidney beans
- 1-2 (approx. 500 g) ripe mangoes
- 2 ripe avocados
- 6 Stem(s) flat leaf parsley
- 2 (approx. 300 g) Bananas
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Margarine
- 6 TABLESPOONS Soy Yoghurt
- 7-10 Tbsp coarse pepper
- 1 TABLESPOON Lemon juice
- 2 Garlic cloves
- baking paper
Directions
- 1
Mix coconut milk, 200 ml water, broth and 1⁄2 TL salt in a pot, bring to the boil. Stir in rice. Bring everything to the boil again, cover and let it swell at low heat for 12-16 minutes. Stir from time to time!
- 2
In the meantime, pour the corn and beans into a sieve, rinse and drain. Cut mangoes into slices from the stone. Cut the skin off the flesh. Roughly dice the flesh. Cut avocados in half and remove seeds.
- 3
Carefully remove the flesh from the skin with a tablespoon and cut into thin slices. Wash parsley, shake dry, pluck off leaves and finely chop 1⁄4.
- 4
Prepare a strip of baking paper. Peel the bananas and cut them into 1 cm thick slices. Caramelise 3 tablespoons of sugar in a large pan (only stir when the sugar is completely liquid!).
- 5
Melt 2 tablespoons of margarine in it, then fry the bananas in the caramel over medium heat while turning for 1-2 minutes. Take out immediately
- 6
For the dressing, season the yoghurt with sugar, 1 pinch of pepper and lemon juice. Peel garlic and chop finely. Heat 2 tbsp. margarine in a pan. Sauté the garlic briefly in it. Add rice, beans and corn and fry until golden brown.
- 7
Season to taste with salt and pepper. Arrange the rice in small bowls. Arrange loosely with avocados, mangoes, bananas and parsley. Sprinkle with yoghurt dressing and sprinkle with pepper.
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