Mango, Cucumber and Rice Salad

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READY IN: 45mins
Recipe by Carol in Cabo

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!

Ingredients Nutrition


  1. 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.
  2. Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
  3. In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

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