Confetti Rice Salad

Confetti Rice Salad

Confetti Rice Salad

Prep Time 15 Minutes
Cook Time 20 Minutes

Calories per seving 374

Fat 29g

Cholesterol 24mg

Sodium 288mg

Carbohydrates 23g

Fiber 1.5g

Sugar 8g

Protein 6g


  • Confetti Rice Salad
  • 2 cups long grain rice
  • 3/4 cup red bell pepper, diced small
  • 3/4 cup green bell pepper, diced small
  • 1/2 cup carrots, peeled and diced small
  • 1/2 cup red onion, diced small
  • 1 cup smoked ham, diced small
  • 1 cup Sunsweet® Premium Mango, diced small
  • Mango Vinaigrette
  • 1/2 cup Sunsweet® Premium Mango
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 cup olive oil


In a large saucepan, bring rice and 1 3/4 cups water to a boil, reduce heat to low, cover and cook 20 minutes. Turn cooked rice onto a sheet pan or cookie sheet, sprinkle with 1 tsp salt and allow it to cool. In a large bowl, combine the rest of the salad ingredients. Check seasoning. Make vinaigrette by boiling vinegar, water and mango for 1 minute. Add to blender and purée. Add olive oil slowly, while blender is running. Toss salad with Mango Vinaigrette and serve at room temperature or refrigerate to serve chilled.