Mango-Cucumber Rice Salad

I made this salad for a girls night out. It was FANTASTIC!!! Everyone wanted the recipe. I also skipped the jalapeno. This is the type of salad that tastes so much better the next day. I am definitely going to start making this as a regular meal.
Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

6-8

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • Kosher salt

  • 1 1/2

    cups rice blend

  • 1/4

    cup quinoa, rinsed

  • Finely grated zest and juice of 1 lime

  • 2

    tablespoons peanut or vegetable oil

  • 1

    teaspoon sugar

  • Freshly ground pepper

  • 1

    cup chopped mango

  • 1

    cucumber, peeled, seeded and diced

  • 1

    red jalapeno, seeded and thinly sliced

  • 2

    scallions, thinly sliced

  • 1/2

    cup chopped fresh cilantro

  • 1/3

    cup chopped salted roasted peanuts

Directions

Directions Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend). Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes. Drain the grains and rinse under cold water until cool; shake off the excess water. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

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