Mango And Black Rice Salad Food

MANGO-CUCUMBER RICE SALAD

Steps:

• 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.

BLACK BEAN AND MANGO RICE SALAD

Steps:

• Combine all ingredients; cover.
• Refrigerate at least 2 hours before serving.

BLACK RICE SALAD WITH MANGO AND PEANUTS

Steps:

• Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
• Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
• Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
• Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

BLACK RUNNER BEAN, RICE AND MANGO SALAD

Steps:

• Mix the ingredients together and season with salt and pepper.