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–+ servings

Pineapple Mango Rice Salad

A refreshing and vibrant salad combining sweet pineapple and mango with fluffy rice, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 cup cooked rice preferably jasmine or basmati
  • 1 cup pineapple chunks fresh or canned
  • 1 cup mango chunks fresh
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro chopped
  • 1 lime juice freshly squeezed
  • 1 tablespoon olive oil extra virgin
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Ingredients
  1. In a large mixing bowl, combine the cooked rice, pineapple chunks, mango chunks, red bell pepper, red onion, and cilantro.
Dress the Salad
  1. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
  2. Pour the dressing over the rice mixture and toss gently to combine.
Serve
  1. Chill the salad for at least 15 minutes before serving to allow the flavors to meld.
  2. Serve cold as a refreshing side dish or light meal.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 45gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 50mgCalcium: 2mgIron: 4mg

Notes

This salad can be made a few hours in advance and stored in the refrigerator. Add avocado just before serving for extra creaminess.

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