Taste buds will tingle with this zesty tropical rice salad. Sweet mango and papaya tango with spicy habanero peppers to give this side dish its unique flavor.
1 cup black rice
1 3/4 teaspoons salt
2 cups 1/2-inch cubed mango
1 1/2 cups 1/2-inch cubed papaya
2 medium avocados, peeled, cubed
1/2 cup chopped onion
1/2 habañero pepper, finely chopped
1/3 cup chopped cashews, toasted
1/2 cup chopped parsley
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/8 teaspoon ground black pepper
1. Bring 2 cups water to a boil in a medium stockpot.
2. Add black rice and 1 teaspoon salt. Cook for 25 minutes, until tender. Drain, rinse with cold water, and blot dry.
3. Toss in remaining ingredients. Serve immediately.
(based on individual servings)
Total Fat: 18 g
Saturated Fat: g
Cholesterol: 29 mg
Sodium: 560 mg
Carbohydrates: 29 g
Fiber: 4 g
Protein: 5 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.