Black Rice Salad Recipe

4.84 from 6 votes

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: Asian

Servings: servings

Author: Aysegul Sanford

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.