Mango, Cucumber and Rice Salad

Name: Mango, Cucumber and Rice Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
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

Be the first to review this recipe

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!

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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!

Submit a Recipe Correction