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Mexican Mango Rice Salad

Sandra McCollum
  • 40 minutes
  • Serves 8

INGREDIENTS

1 1/3 cups

water

2/3 cup

uncooked long grain rice

1

green pepper

1

small red onion

2

mangos (peeled, seeded, and diced)

16 oz

frozen corn ( thawed)

15 oz

black beans ( rinsed and drained)

1 cup

cherry tomatoes

1/2 cup

minced fresh cilantro

Dressing

1/2 cup

red wine vinegar

1/4 cup

honey

4 tbsp

canola or vegetable oil

4 tsp

cumin