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4 cups cooked rice
1 can black beans (14 oz) drained
1 can whole kernel corn, drained
3 roma tomatoes, chopped
2 avocadoes, diced
½ cup Kikkoman Lime Ponzu
2 garlic cloves, minced
1 tablespoon fresh lime juice
½ cup vegetable broth
½ teaspoon sesame oil
Divide the warm rice into 4 bowls. Top each rice bowl with the black beans, corn, tomatoes and avocadoes. In a small saucepan, over medium heat; add the ponzu, garlic, lime juice, broth and sesame oil. Stir to combine and pour the sauce over the bowls.
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