A black rice salad with a tropical and exotic appeal, tasty and fresh.
Boil the rice in salted boiling water and cook for the time indicated on the package.
Drain it al dente and rinse it under a stream of cold water, then place it in a bowl.
Meanwhile, cut the yellow melon in half, scoop out balls with a melon baller or cut the flesh, being careful not to break the melon rind, as it will be used later as a "dish."
Also cut the white melon, mango, and feta into cubes.
Pour everything into a salad bowl, add the well-drained rice, and season with EVO oil, salt, and pepper to taste. Add a few mint leaves and mix well.
Take the empty half melon and fill it with the rice salad.
Refrigerator
This tropical black rice salad is excellent to enjoy fresh as a main dish during hot summer days. It keeps well in the refrigerator for a couple of days.
Italia
| Energy (kcal) | 115.53 |
| Carbohydrates (g) | 11.83 |
| of which Sugars (g) | 4.13 |
| Fat (g) | 5.51 |
| of which Saturates (g) | 3.82 |
| Protein (g) | 5.21 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.38 |
