Gorgonzola Coconut Rice Salad
Main Ingredient: Beans
Yield: 6 servings
Recipe courtesy of Loanne Chiu, finalist in the 2014 Salemville® “How Do You Blue” recipe contest
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- Servings
- 6
Ingredients
GORGONZOLA COCONUT DRESSING:
- 1 c. coconut milk
- 6 ounces Salemville® gorgonzola, crumbled
- 1/4 c. mayonnaise
- 1/2 tsp. sambal oelek
- 2 tablespoons fresh squeezed lime juice
RICE SALAD:
- 4 cups cooked rice, cooled
- 1 c. mangoes (preferably sweet but firm), peeled and diced into small cubes
- 1 c. canned black beans, drained and rinsed
- 2 ounces Salemville® gorgonzola, crumbled
- 1 c. diced red bell pepper
- 1 c. diced Persian cucumbers, seeded
- 1/4 c. finely chopped cilantro, divided
- 1/4 c. roughly chopped cocktail peanuts
Directions
- To make dressing, open can of coconut milk (do not shake first) and spoon off 1 cup from the top; place in blender. Add gorgonzola, mayonnaise, sambal oelek and lime juice and blend; adjust to taste.
- In a large bowl, add rice, mangoes, black beans, gorgonzola, red bell pepper, cucumbers and 3 tablespoons cilantro; mix to combine. Add dressing and toss to combine. Cover and chill for 1 to 2 hours. Remove from fridge and adjust seasoning to taste. Serve in a glass salad bowl and garnish with peanuts and remaining cilantro.
Suggested Cheeses
Salemville® Reserve
Salemville® Reserve, an extra-aged blue cheese, is the cream of the crop of the Salemville® blue cheeses.
Salemville® Gorgonzola
Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.
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