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Mango and Jasmine Rice Salad

This recipe is from the Los Angeles Times. Kay Hartman

1 cup jasmine rice
1/4 cup extra-virgin olive oil
3 tablespoons lime juice, or more to taste
1 tablespoon minced fresh jalapeno chile, or to taste
1/2 teaspoon salt, or to taste
1 cup peeled and diced mango
1/4 cup diced red onion
1/4 cup chopped cilantro (optional)
Sliced cucumbers
Tomato wedges

Cook rice according to package directions. Let stand, uncovered,
until cooled.

Meanwhile whisk olive oil, lime juice, jalapeno and salt until
blended. Add to rice. Add mango, red onion and cilantro. Toss to
blend and serve at room temperature.

Garnish the salad with sliced cucumbers and wedges of tomato.

Makes 4 servings.

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