Black Rice And Mango Salad Recipe

This black rice and mango salad recipe combines the nutty taste and chewy texture of forbidden black wild rice with the sweet juiciness of ripe mango, creating a perfect balance of flavors and textures.

Course meal prep, Side Dish

Cuisine American

Keyword black rice and mango salad recipe

Prep Time 15

Cook Time 30

Resting Time 45

Servings

Calories 215kcal

Author Bon Appeteach

Ingredients

1 cup Black Rice also known as forbidden rice
2 cups Water or Broth
1 tsp. Salt
1 Mango scored and diced
1/2 cup Red Onion thinly sliced
1 Jalapeno seeds removed and minced
1 cup Cilantro minced
1/2 cup Slivered Almonds toasted
1 Avocado add to the salad when serving

Citrus Lime Vinaigrette Dressing

1/2 cup Olive Oil
2 tbsp. Sesame Oil
1/4 cup Honey
1 tbsp. Fish Sauce
1 Orange juiced
1 Lime juiced and zested
1/4 cup Cilantro minced
1/2 tsp. Sea Salt
1/2 tsp. Red Pepper Flakes

Instructions

Cooking Forbidden Black Rice

Rinse the forbidden black rice in a fine-mesh strainer under cold water to remove any dirt or debris.
In a medium-sized pot, add the rinsed forbidden black rice, 2 cups of water or broth, and a pinch of salt.
Bring the water to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes, covered. Then fluff with a fork and pour onto a baking sheet to allow it to cool to room temperature.

Citrus Lime Vinaigrette

Combine all the ingredients in a small bowl and whisk thoroughly. Make sure the honey is fully diluted and incorporated and test taste. Adjust salt as needed.

Making Black Rice and Mango Salad

To a large bowl, add the cooked and cooled black rice.
Next, add the diced mango, sliced red onion, minced jalapeno, toasted almonds, and the minced cilantro. Toss to combine.
Fold in the dressing over the top and mix until it's fully combined.
Serve the salad at room temperature immediately and add in the avocado or cover and store in the fridge for up to 5 days.

Notes

Keep the avocado on the side and add it in when serving to prevent browning.

Nutrition