Total Time
25mins
Prep 25 mins
Cook 0 mins

This salad goes well with Chili-Basted Barbequed Chicken, any barbequed meat or Mexican main dish such as enchiladas, tacos or fajitas. The recipe is from an August 1989 issue of Bon Appetit in the "Cooking for Friends" section that featured a menu for a Pool Party.

Ingredients Nutrition

Directions

  1. Combine first 6 ingredients in large bowl.
  2. Whisk together oil and lime juice in small bowl; pour over rice mixture and toss to coat.
  3. Season to taste with salt and pepper.
  4. (Can be prepared 1 day ahead. Cover and refrigerate.).
  5. Line large bowl with lettuce; mound salad in bowl.
  6. Garnish with sliced avocado and papaya and serve.