MANGO, CUCUMBER AND RICE SALAD

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Mango, Cucumber and Rice Salad image

I adapted this heavily from a recipe in the July/August 2011 issue of Food Network Magazine. I thought I made enough changes to warrant calling it a new recipe, and it came out great. Hope you enjoy!

Provided by Carol in Cabo

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup whole rice
1/4 black wild rice
finely grated zest and juice from one large lime
1 tablespoon soy oil
1/2 tablespoon Splenda sugar substitute
salt and pepper
1/2 cup diced mango (one medium sized)
1/2 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup basil, thinly sliced (chiffonade)
1/4 cup roasted peanuts, chopped

Steps:

  • In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
  • Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
  • In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

Nutrition Facts : Calories 223.4, Fat 10.7, SaturatedFat 1.6, Sodium 118, Carbohydrate 27.9, Fiber 2.2, Sugar 4.6, Protein 5.6

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