Edamame, Mango and Lime Rice Salad

Method

Make it happen

1. 01

   Rinse the rice and cook in boiling water for 12–15 minutes until tender, then drain thoroughly.

2. 02

   If serving cold, cool the rice quickly and refrigerate immediately until needed; use within 24 hours and do not leave at room temperature.

3. 03

   Prepare the topping while the rice cooks.

4. 04

   Cook edamame in boiling water for 5 minutes, drain and combine with mango and lime juice and zest.

5. 05

   Toss rice, pepper, cucumber, spring onions and topping with olive oil and lemon juice; season and serve fresh or chilled.