FRESH MANGO BROWN RICE SALAD

This QUICK AND EASY salad is the perfect side dish for your summer meals. It's particularly great for serving to guests because it can be made ahead of time and sit in the refrigerator + it easily scales up to meet your needs. And if you want to throw in some protein + arugula, you'll have for yourself a simple, colorful and FLAVORFUL one-bowl dish in less than 30 minutes. . . that also happens to travel well so bring it to your next BBQ or solo picnic! Our key ingredient here is red ONION vinegar -- leftover from our pickled onions.

Follow along with me HERE

INGREDIENTS

1 whole fresh mango

1 cup of cooked brown rice

1/2 of a lime

Drizzle of olive oil

1 tbl of fresh cilantro, chopped

2-3 tsp of red ONION vinegar*

Flaky salt + pepper to taste

DIRECTIONS

1. Using a peeler, remove the skin from the mango then cut around the core of it -- the tender, juicy pieces should slice right off

2. Chop the mango pieces into smaller cubes

3. Roughly chop the cilantro

4. Add the brown rice to a bowl along with the chopped mango, squeeze of fresh lime juice, olive oil, cilantro, red onion vinegar and salt + pepper

5. Mix everything together

6. Let the cold salad sit in refrigerator for 1-2 hours, covered, to allow the ingredients to marinate

*If you don't have red onion vinegar, you can add a splash of red wine vinegar and chopped red onion to your salad