Rice salad with mango, palm hearts, cucumber and corn


Light and refreshing, this salad is perfect for the warm season. 

Ingredients (serves 4-6)
- 1.5 cups long grain rice
- 2 mangoes, peeled and diced
- 1 English cucumber, cut in half lengthwise then sliced
- 1 can palm hearts, sliced
- 1 cup frozen corn, boiled and drained

Dressing
- 1/2 lemon, juiced
- 1/2 orange, juiced
- 2 Tablespoons maple syrup/honey
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon coriander
- freshly ground pepper

Cover the rice with plenty of water, add a pinch of sea salt and boil 'al dente' (about 15 minutes), drain, rinse with cold water then allow to drain completely. Meanwhile, prepare the dressing by combining the ingredients listed above. In a large bowl, combine the rice with the mango, cucumber, palm hearts, corn and toss gently with the dressing. Taste and adjust seasonings and enjoy!



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