I used brown rice (the frozen microwaveable kind from Trader Joes) and put in double what the recipe called for. The different textures and flavors combined so nicely, and everyone in the family enjoyed it. The lunch leftovers were even better than the first serving. I served this with a grilled marinated pork tenderloin and wonton crisps and it was an excellent, easy and impressive meal. Could easily be served to company.
Was deciding between this recipe and the one with roasted corn mentioned by another cook, and went for this as I wanted to serve corn on the cob. It was very simple to make and tasty. Had most of the ingredients on hand, so that made it easy. It wasn't as sweet as I thought it would be, with the mango - a bit more savory. Really tasted the lime and cilantro. Thought I'd miss having garlic or cumin or some kind of spice, but didn't. Was something new and refreshing. Would make again! Served with grilled chicken and corn on the cobb.
Love, love, love this salad! Though I admit, I've never made it with wild rice - I use basmati or saffron rice (great use for leftover rice). I also make this without the rice to use as a salsa for tortilla chips. So refreshing!
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