Fiesta Rice Salad
Ingredients: (note – use organic whenever possible)
6 C cooked & cooled black rice
1 C chopped mango
2 C chopped red cabbage
1 C chopped scallions
3 cloves garlic, minced
2 T freshly squeezed lime juice
1/2 t sea salt, or more, to taste
1/4 C extra-virgin olive oil
1 t maple syrup
1/2 C chopped cilantro, or more, if desired
Cook the rice according to package directions. Once cooked, spread onto a large baking sheet and allow to cool to room temperature. Place cooled rice in a large mixing bowl.
Add the chopped mango, red cabbage, and scallions to the bowl with the rice. Toss to mix the ingredients together.
Make the dressing. In a small bowl, mash the minced garlic, lime juice and sea salt together into a paste. Pour the extra-virgin olive oil into the bowl and whisk to combine until smooth. Add the maple syrup and taste for seasoning, adjusting if needed.
Pour the dressing over the rice mixture and toss well to coat all of the ingredients with the dressing. Cover and chill for at least an hour, to allow the flavors to blend.
To serve, remove the salad from the refrigerator and allow to warm to room temperature. Prior to serving, add the chopped cilantro and toss gently. Reserve some cilantro to sprinkle on top of the salad when serving, if desired.
recipe yields 8 generous servings
leftovers keep very well, chilled in a covered container, for 3-4 days
use this recipe as a template – choose your own delicious and colorful combination of vegetables and tropical fruits to make it unique!