This is a colorful, nutritious and delicious edibles recipe.  There are a LOT of big plusses to this Cannabis Rice Salad recipe:

• You can make it in advance
• It keeps well in the fridge for about 3 days
• It packs well for picnics, hikes, or brown bag lunches
• It’s a nutritious and delicious full meal in a bowl
• It’s a terrific colorful addition to any infused potluck dinner

Cannabis and Mangoes!

Cannabis and mangos share a terpene, myrcene, which makes them a good flavor match.  Besides that, some people say that eating mangoes prior to ingesting cannabis can intensify marijuana’s high.  Learn more about the cannabis/mango connection here.

Cannabis Rice Salad Serving Variations

• Prefer sandwiches?  Use a large tortilla or flat bread and turn this salad into a wrap filling.
  
• Use the salad to fill endive leaves for a colorful appetizer.

How to add cannabis to Rice Salad

I use infused olive oil to add the cannabis to this recipe.  You could also use other types of neutral flavor oil instead. 

If you don’t already know how to make Cannaoil, this tutorial will give you 4 foolproof methods!

Dosing for Cannabis Rice Salad

Each of the 8 servings in this recipe will have about 20 mgs THC IF you made your cannaoil using a ½ ounce (14 grams) for one cup of oil and you used cannabis with 10% THC.  To adjust for the strength and amounts of the cannabis used as well as your own personal tolerance, take my Free dosing class or even better get my $5.00 dosage calculators that do all the math for you.

Cannabis Rice Salad Options and Substitutions

Make it vegan!  Skip the chicken and substitute grilled tofu or skip the extra protein altogether, you’ll still get plenty from the beans.

Mango: Mango not in season?  No problem.  Substitute peeled diced apple.  For a sweeter more tropical variation on rice salad, substitute diced pineapple or papaya.

Black beans:  Red beans also work well as do small white beans (although these are not as colorful).  Most cooked beans could be used.  Or leave them out entirely.

Rice: Most any kind of cooked rice will work for this recipe, even leftovers from last night’s Chinese dinner.  If you don’t want to use rice, cooked quinoa or couscous made suitable substitutes.

Lime juice:  The lime juice in this recipe provides a necessary acidic element to the dressing.  You could also use lemon juice, orange juice, or apple cider vinegar.

Habanero sauce: This is optional if you want your rice salad to have a little heat.  If not leave it out.  You could use other types of hot sauces too, but habanero and mangos are a favorite of mine.

Extras: Diced avocado is nice but only if you will be eating the salad at that time as avocado never looks good the next day (or even a few hours) later.  Diced jalapeño or Serrano chiles are nice too if you like things spicy!