Black Rice Salad
This Asian-inspired black rice salad is vibrant, fresh, and loaded with nutritious ingredients like black rice, snow peas, and radishes. It’s easy to make, hearty, flavorful, and perfect for meal prep.
Ingredients
- 1 cup black rice, rinsed and drained
- 4 cups water
- 1 teaspoon kosher salt
For The Salad Dressing:
- 3 tablespoons rice vinegar
- 1 small shallot, or 2 teaspoons minced red onion
- 2 teaspoons honey
- 2 teaspoons Asian Chili-Garlic Sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
For The Salad:
- 1 cup sugar snap peas, cut into 1–2-inch pieces
- 5 radishes, sliced thinly
- 1 red or yellow bell pepper, seeded and chopped
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
- Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
- To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
- Give it a taste for seasoning and add in if necessary. Serve.
Notes
- Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
- Storage: The salad will keep for up to three days refrigerated in an airtight container.
Nutrition
Calories: 362kcalCarbohydrates: 44gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 603mgPotassium: 263mgFiber: 3gSugar: 6gVitamin A: 1266IUVitamin C: 55mgCalcium: 39mgIron: 2mg
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