Mango, Cucumber and Rice Salad
"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!"
photo by Carol in Cabo
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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!
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RECIPE SUBMITTED BY
<p>I am a realtor here in the best place on earth: Cabo San Lucas, Mexico! My husband and I bought a lot here in the early 90's, built a vacaton home here a few years later, and finally moved here full time about 9 years ago. I'm now Broker/Owner of Realty Executives Los Cabos and very active in real estate. I've got the best job in the world! When I'm not working I'm usually playing with our two adorable Boston Terriers (Daisy Fay and Betsey Ross) who are totally spoiled rotten, or cooking. I particularly enjoy trying new recipes with my friend Cindy while our dogs are enjoying a play date.</p>
