Recipe: Rice Salad with Mango and Black Beans (using brown rice)

RICE SALAD WITH MANGO AND BLACK BEANS

"If you have never made rice salad, perhaps start with one combining room-temperature rice with chopped tomato, green pepper, cucumber, Italian parsley, a generous grating of lemon zest and lots of black pepper. For dressing, toss the salad with a touch of olive oil and plenty of fresh lemon juice. Or try this vivid salad, which is essentially black bean and mango salsa combined with brown rice and a tangy dressing loaded with herbs and spice."

FOR THE SALAD:
2 cups cooked brown rice*
1 (15 oz.) can black beans, rinsed and drained
3/4 cup diced mango, 1/4-inch cubes
1/2 cup chopped and seeded plum tomato
1/3 cup chopped green onion, white and green parts

FOR THE DRESSING:
1/3 cup orange juice
1 to 2 Tbsp. fresh lime juice
1 serrano chile pepper, or 1-2 inch piece jalapemo pepper, coarsely chopped**
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbsp. canola oil
Salt and ground black pepper
2 to 3 Tbsp. chopped fresh cilantro

Combine rice, beans, mango, tomatoes and green onion in mixing bowl. This step may be done up to 2 hours before serving with salad covered and refrigerated.

For dressing, in blender or bowl of mini-food processor, whirl orange and lime juice, chile pepper, cumin and oregano until chile is ground up. Add oil and whirl to blend. Season to taste with salt and pepper. This may be done up to 2 hours before serving, and dressing refrigerated.

JUST BEFORE SERVING:
Pour dressing over salad and toss with fork to combine (if salad has been refrigerated, let sit at room temperature for 20 minutes before dressing). Spoon salad into wide, shallow serving bowl, and sprinkle on cilantro. Serve immediately.

*If you like, use frozen brown rice prepared according to package directions. Cool the rice to room temperature before combining with salad ingredients.

**A Serrano chile gives more heat, while seeding and removing ribs reduces heat. For the least heat, use bottom end of a large jalape o pepper.

Makes 4 servings; about 1 1/4 cup per serving.

Per serving: 284 calories, 5 g total fat (<1 g saturated fat), 51 g carbohydrate, 10 g protein, 10 g dietary fiber, 201 mg sodium.

Source: Dana Jacobi / the American Institute for Cancer Research