Black Rice Salad with Mango
This black rice and mango salad is a refreshing mix of nutty black rice, mango, and crisp peppers with a zesty lime-cumin dressing. Fresh mint and cilantro add a fragrant twist, while the poblano pepper gives a hint of mild heat. Perfect as a light lunch or a colorful side dish.
Servings: 8 servings
Ingredients
- 1 cup black rice rinsed and drained
- 1-¾ cup water
- ½ teaspoon salt
- 2-3 firm ripe mangos cut into 1-inch cubes
- 1 medium red bell pepper cut into ½-inch pieces
- 1 medium green bell pepper cut into ½-inch pieces
- 1 large poblano pepper seeded and diced
- ½ cup rough-chopped fresh cilantro
- 1 cup packed fresh mint leaves
- ½ medium red onion thinly sliced
- ⅓ cup freshly squeezed lime juice
- ½ cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the rice, water and salt in a medium saucepan and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and simmer, undisturbed, for 30 minutes.
- Remove from the heat and let sit, covered, for 10 more minutes, then fluff with a fork. Spread the hot rice out on a parchment-lined baking sheet and set it aside to cool.
- Tip the cooled rice into a large salad bowl and add the mangos, red and green bell peppers, diced poblano, cilantro, mint and red onion slices.
- In a small pitcher or jar, whisk together the lime juice, olive oil, cumin, honey, salt and pepper. Pour the dressing over the salad and toss to combine.
Notes
- Use firm, ripe yellow mangos (such as Ataulfo or Honey mangos). These varieties are sweet, less fibrous, and easy to cube.
- For a mild salad, stick to red and green bell peppers with poblano. If you like extra heat, try adding a bit of diced jalapeño or serrano pepper.
- If you’re not a fan of cilantro, swap it with fresh basil or parsley.
- This salad tastes even better after the flavors have had a chance to meld. If you have time, refrigerate it for 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to two days. The flavors will continue to develop, but the herbs may wilt, so it’s best enjoyed fresh.
Nutrition
Serving: 1 | Calories: 144kcal | Carbohydrates: 34g | Fat: 1g | Sodium: 299mg | Fiber: 3g | Sugar: 12g
