Black Rice Salad With Cucumber, Mango, And Mint

• For the salad:
• 1 cup chopped mango
• 1 bunch of sliced scallions, (both green & white parts)
• 1 good-sized english cucumber, chopped
• 1 red bell pepper, minced
• bunch of mint, minced
• 4 c cooked black rice or red quinoa
• 1 lb. shrimp, shelled deveined, and cut into 1/2" sized pieces.
• Dressing:
• juice of 3 limes
• 1 tsp Fish sauce
• dash of Tabasco
• 2 tbsp Olive oil

1. Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled.
2. This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator.
3. Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.

salad, mango, scallions, cucumber, red bell pepper, mint, black rice, shrimp, dressing, sauce, olive oil

Taken from www.epicurious.com/recipes/member/views/black-rice-salad-with-cucumber-mango-and-mint-50074865 (may not work)