Rice and Snap Pea Salad With Mangoes

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Photo by Roland Bello
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  • Serves 10
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 14 g (2g saturated fat)
    • Cholesterol 0 mg
    • Sodium 480 mg
    • Protein 5 g
    • Carbohydrate 57 g
    • Sugar 13 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 56 mg

Bring the rice, 3-1/2 cups water, and 1/2 teaspoon salt to a boil in a large saucepan. Stir once, cover, and simmer over low heat until the water is absorbed, about 20 minutes. Remove from heat and let stand for 15 minutes. Fluff with a fork and spread on a plate to cool quickly.

Whisk the olive oil, lime juice, cumin, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Add the rice, snap peas, mangoes, cilantro, and red onion and toss well. Top with the almonds, if desired.

Ingredients

  1. Check 2 cups basmati rice
  2. Check Kosher salt and black pepper
  3. Check 1/2 cup olive oil
  4. Check 1/2 cup fresh lime juice
  5. Check 1 teaspoon ground cumin
  6. Check 3/4 pound snap peas, sliced
  7. Check 2 mangoes, chopped
  8. Check 1-1/4 cups fresh cilantro leaves, chopped
  9. Check 1 small red onion, sliced
  10. Check Chopped roasted almonds, for serving (optional)

Directions

  1. Bring the rice, 3-1/2 cups water, and 1/2 teaspoon salt to a boil in a large saucepan. Stir once, cover, and simmer over low heat until the water is absorbed, about 20 minutes. Remove from heat and let stand for 15 minutes. Fluff with a fork and spread on a plate to cool quickly.
  2. Whisk the olive oil, lime juice, cumin, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Add the rice, snap peas, mangoes, cilantro, and red onion and toss well. Top with the almonds, if desired.