Coconut Rice Salad with Mango

Coconut Rice Salad With Mango1 can (14 ounces) light coconut milk1 cup jasmine rice1 mango, diced2 carrots, julienned 3/4 cup red bell pepper, diced 1/4 cup green onions, chopped1 tablespoon fresh grated ginger 1/2 jalapeno, seeded, minced2 tablespoons lime juice1 tablespoon fresh cilantro, chopped 1/2 teaspoon salt 1/4 cup toasted coconutCombine coconut milk and rice in saucepan, bring to a boil. Cover and reduce heat, simmer for 20 minutes. Let cool. Toss cooled rice with mango, carrots, red bell pepper, green onions, ginger, jalapeno, lime juice, cilantro and salt. To toast coconut: Heat oven to 300 degrees. Spread coconut on baking sheet and toast for 10 to 15 minutes or until light brown. Watch carefully last 5 minutes so it does not get too dark. Sprinkle on top of salad before serving.Serves 6.Nutrition values per serving: 270 calories, 18 g fat (16 g saturated), 27 g carbohydrates, 3 g fiber, 3 g protein, 0 cholesterol, 224 mg sodium.