Confetti Rice Salad with Sunsweet Mango Vinaigrette

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Confetti Rice Salad

2 cups long grain rice

3/4 cup red bell pepper, diced small

3/4 cup green bell pepper, diced small

1/2 cup carrots, peeled and diced small

1/2 cup red onion, diced small

1 cup smoked ham, diced small

1 cup Sunsweet Philippine Mango, diced small

Mango Vinaigrette

1/2 cup Sunsweet Philippine Mango

1/4 cup rice vinegar

1/4 cup water

1 cup olive oil


In a large saucepan bring rice and 1 3/4 cups water to a boil, reduce heat to low, cover and cook 20 minutes. Turn cooked rice onto a sheet pan or cookie sheet, sprinkle with 1 tsp. salt and allow it to cool. In a large bowl, combine the rest of the salad ingredients. Check seasoning. Make vinaigrette by boiling vinegar, water and mango for 1 minute. Add to blender and purée. Add olive oil slowly, while blender is running. Toss salad with Mango Vinaigrette and serve room temperature or refrigerated.