Rainbow Rice Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A colorful rice salad with mangoes, peppers, scallions, and herbs-perfect as a side dish with a plate of black bean tacos!
  • 1 cup wild rice or black rice
  • 1 cup diced mango (whole mango)
  • ¼ cup minced scallions
  • 1 cup diced red pepper
  • ½ cup shredded or julienne carrots
  • ½ cup celery
  • 1 tbsp lime juice
  • ½ tbsp maple syrup
  • ¼ cup minced cilantro or parsley (I LOVE cilantro, but there's a lot of haters out there)
  • salt/pepper to taste
  • ½ cup Carrot Ginger Dressing (or more based on texture desire)
  • ¼ cup pumpkin seeds (or more-to textural preference)
  • ¼-1/2 tsp salt and fresh black pepper to taste
  1. Make Carrot Chia Dressing
  2. For rice salad base: cook rice with 2 cups of water, preferably in a pressure cooker. If rice cooker or pressure cooker, bring to pressure, reduce heat to low and and cook 12 minutes, turn heat off and allow heat to drop. Alternatively: bring water and rice to boil, reduce to low and cook until water is absorbed and rice is chewy, not mushy, about 45 minutes. This can be done ahead of time, 1-2 days.
  3. Cut all ingredients while rice is cooking. When cutting mango-squeeze lime juice on top to prevent browning.
  4. Once rice has cooled, add all ingredients together, adding in dressing, as desired.
  5. Season with salt and pepper to taste, and additional lime juice if desired.
  6. Serve with Black Bean Tacos or a big kale salad and this root veggie soup!
293 mg potassium, 72% Vitamin C, 64% Vitamin A, 6% iron, 3% calcium per 6 servings, using ½ of the carrot ginger dressing recipe.
Nutrition Information
Serving size: ¼ Calories: 184 Fat: 2.3 g Saturated fat: 0 g Carbohydrates: 35 g Fiber: 3.5 g Protein: 6.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/side-dishes/rainbow-rice-salad/