Author Notes
A delicious and easy-to-make grain salad that not only pops with freshness and flavor, but keeps you satisfied for hours. The mango adds a surprising sweet bite to temper the peppers, and the cilantro and lime add freshness. Makes a great party side dish, dinner entree, and packs well for lunch! —Katherine Baker
Ingredients
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2.5 cups
black rice
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1 large
red bell pepper
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1 large
green bell pepper
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1large
mango
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1/4 cup
cilantro
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8-10
green onions
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1/4 cup
salted peanuts or cashews
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3 tablespoons
vegetable oil
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1/4 cup
lime juice
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1 tablespoon
honey or agave
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1 tablespoon
white vinegar
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1 teaspoon
salt
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1 teaspoon
Sriracha
Directions
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Cook black rice as instructed on package, being careful not to overcook the rice as this salad tastes best when the rice is a bit al dente.
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While rice is cooking, dice bell peppers and green onions into small uniform pieces. Cube mango into small pieces, as well, and place all chopped produce into a bowl.
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Chop cilantro and add to the bowl of produce.
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Place rice into the refrigerator and allow to cool completely. Meanwhile, combine lime juice, oil, honey, vinegar, salt, and Srircha in a small bowl. Whisk with a fork or small whisk until emulsified.
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When rice is cool, fold in 3/4 of the chopped produced and mix it throughout the grains.
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Pour dressing over the top of the salad, add remaining 1/4 cup chopped produce on top, and garnish with crushed peanuts. Season with salt and pepper to taste. Enjoy immediately or store in the refrigerator for up to 2 days.
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