tropical rice salad

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Tropical Rice Salad

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large mango -- peeled, seeded

and cut into 1/2-inch dice

3 tablespoons flax oil

3 tablespoons lime juice

1 teaspoon light brown sugar

or a natural sweetener

Salt and freshly ground black pepper -- to taste

3 cups cooked brown basmati rice -- cold

15 ounces canned dark red kidney beans -- drained and rinsed

1 red bell pepper -- julienned

(matchsized strips)

2 scallions -- minced

1/3 cup frozen peas -- thawed

1 head Boston or butter lettuce -- torn

2 tablespoons chopped fresh mint leaves (optional)

 

In a food processor or blender combine 1/2 of the diced mango, the flax oil,

lime juice, dates or sugar and salt and pepper to taste. Process until pureed,

and set aside. In a large bowl, combine the remaining mango with the rice,

kidney beans, bell pepper, scallions and peas. Add the reserved dressing to the

salad and toss to combine. Taste to adjust seasonings. Serve rice salad over

lettuce and garnish with mint, if desired.

 

Source:

" Article: Better Nutrition 2000-07 "

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Per Serving (excluding unknown items): 442 Calories; 12g Fat (24.1% calories

from fat); 11g Protein; 75g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

384mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Brown basmati rice and dark red kidney beans combine with fresh fruits

and vegetables in this colorful main-dish salad.

 

Nutr. Assoc. : 0 0 986 0 0 0 0 20036 26001 0 0 0 0 2243 0

 

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