Black rice is so versatile and can be served as a side dish or can be added to soups and salads to make them more filling and nutritious. I love it so much that I always keep some on hand, which is also why I shared every possible way of cooking it. Stove Top Black Rice and Rice Cooker Black Rice are simple and no fuss. But if you are in a rush, try cooking Black Rice in Instant Pot instead.
Regardless of the method you use, it is easy to flavor and incorporates in salads, just like I did it in this Black Rice Salad recipe. Also referred to as Emperor’s rice, forbidden rice or purple rice, it offers many health benefits and is packed with antioxidant properties. Not to mention, black rice contains more fiber, iron, and protein than regular brown rice or white rice.
If you are a fan of salads made with grains like this one, try my other reader favorites like Wild Rice Salad, Turkish Bulgur Salad, and Mediterranean Quinoa Salad all of which are just as creative and delicious as this cold black rice salad recipe.
Why I Love This Recipe
- Creative: This salad recipe is a clever use for black rice with a unique twist on the typical grain salads. Packed with vegetables like snow peas, bell peppers, radishes and cilantro, it offers an eye-catching combination of colors with earthy flavor and chewy texture.
- Quick: If you have already cooked black rice during your weekly meal prep, this recipe will come together in minutes.
- Craveable: If you love international flavors like I do, this Asian black rice recipe will satisfy your cravings. Similar to my Thai Quinoa Salad and Seared Ahi Tuna Salad, it is packed with all the addictive Asian flavors we love.
- Suitable for most special diets: Made with naturally gluten free black rice, this purple rice salad recipe is vegan and gluten free.
Ingredients:
There are three categories of ingredients in this Black Rice Salad: the salad dressing, the rice, and the veggies.
- The Rice Salad Vinaigrette Dressing: You will need rice vinegar, shallot (or red onion), honey, Asian chili-garlic sauce (I used Huy Fong – affiliate link), garlic, ginger, olive oil, and toasted sesame oil.
- The Black Rice: You will need rinsed black rice, water and kosher salt.
- The Veggies: This salad combines crunchy snap peas (or edamame), crisp radishes, sweet red or yellow bell pepper, and fresh cilantro.
Substitutions:
- Snap Peas: If you can’t find snap peas, use shelled edamame. They are usually sold in the frozen section of the grocery store and available all year round.
- Bell Peppers: I love the pop of color bell pepper offer, but if you like spicy flavors you can add in a small jalapeno as well.
- Not a fan of cilantro? Just omit it.
How To Make?
- Cook the Black Rice on the Stove: Place rice, salt, and water in a medium saucepan over medium heat. Bring it a boil and cook until the rice is tender, about 20-25 minutes. Drain in a fine-mesh strainer and let it cool. Alternatively, you can cook black rice in a pressure cooker or rice cooker.
- Prep Salad Dressing: Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger in a small bowl. While still whisking, drizzle in the olive oil and sesame oil until the dressing ingredients are thoroughly combined.
- Assemble the Salad: Place the now-cooled 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.
- Check the Seasoning: Give it a taste for seasoning and add salt if necessary. Serve in a large serving bowl.
Tips for Making Ahead and Storage:
- 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.
Helpful Expert Tips
- Cool the Black Rice: If you have time, spread the black rice on a rimmed baking sheet to help it cool to room temperature quickly.
- Add in Extras: Black rice salad with avocado would be an excellent addition. Creamy avocado pairs flawlessly with the simple vinaigrette and nutty forbidden rice.
- Taste for seasoning: Be sure to give it a taste before serving and add more if necessary.
- Be sure to check the label of your rice vinegars: Most rice vinegars are gluten free. However, some are made in a facility that processes grains. If you are gluten sensitive, be sure to check the label of your rice vinegar to make sure it’s indeed gluten free.
What Goes With Black Rice Salad?
This Black Rice Salad recipe offers delicious Asian flavors and can be paired with a number of dishes. Below are a few of my favorites:
Chicken Recipes to pair with this salad:
Seafood recipes to pair with this salad:
Vegetable recipes to pair with this recipe:
This recipe has been adapted from America’s Test Kitchen’s cookbook The Complete Salad Cookbook (affiliate link.)
Black Rice Salad Recipe
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 tablespoons 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I Just made this and it was super Tasty. I wasn’t sure about the sauce at first oh but it was So Good I can’t Believe I made it Perfect I’ll be making this a lot Thank you
This is music to my ears, Linda. Thanks for coming by and taking the time to leave a review.
I have never cooked black rice before so this was my first time using it in a recipe like this. If you are a fan of Asian flavors, this black rice salad recipe is a good one. I will make it again.
YAY! So happy to hear that Jerry. Thanks for taking the time to leave a review.
This is a good salad but I wish you shared the Asian Chili garlic sauce you used.
Oh no! Adding that to the list now. Thanks for bringing it to my attention.