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!

• Ready In: 45 mins
• 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

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!