Black Rice And Mango Salad Recipe

This black rice and mango salad recipe combines the nutty taste and chewy texture of forbidden black wild rice with the sweet juiciness of ripe mango, creating a perfect balance of flavors and textures. Topped with crunchy toasted almost and a zesty citrus lime dressing, this salad is a feast for both the eyes and the taste buds.

This forbidden wild rice and mango salad is a part of my recipe series called, base meals. These are a series of meal prep recipes (usually vegetable and whole grain style salad) that can be prepared and utilized in combination with a lot of other freshly prepared proteins and made into several dishes to fit into your daily lifestyle.

Base meal works really well with this black rice salad with mango because it can be served hot or cold and is a perfect side dish or building block to other recipes (we ate it in pulled pork burritos and pulled pork nachos for example).

While it’s great for meal prepping or as a side, it’s also a perfect recipe you can serve at a BBQ, dinner party, or potluck too.

Supplies Needed:

• Pot (with a tight fitting lid)
• Fine Mesh Strainer
• Measuring Cups and Spoons
• Knife & Cutting Board
• Small Mixing Bowl
• Large Mixing Bowl
• Whisk

Ingredients:

• Forbidden Black Rice (you can sub with brown rice)
• Toasted Slivered Almonds
• Fresh Mango
• Red Onion
• Jalapenos
• Cilantro
• Avocado
• Citrus Lime Vinaigrette Dressing (see below)

How To Cook Forbidden Black Rice:

Making black rice is simple and can be done with a 1:2 ratio of rice to water or broth. Here is how to make this rice.

1. Rinse the forbidden black rice in a fine-mesh strainer under cold water to remove any dirt or debris.
2. In a medium-sized pot, add the rinsed forbidden black rice, 2 cups of water or broth, and a pinch of salt (optional).
3. Bring the water to a boil over high heat.
4. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
5. Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes, covered.
6. Fluff the rice with a fork and pour it out onto a baking tray to allow it to cool to room temperature before using it in the salad.

Note: The cooking time may vary depending on the age and quality of the forbidden black rice. You can add more water or broth if needed, or cook the rice for a longer time if it’s not fully cooked.

Citrus Lime Vinaigrette Dressing:

Ingredients:

• Sesame Oil
• Olive Oil
• Fish Sauce
• Orange Juice
• Lime Juice and Lime Zest
• Cilantro
• Honey
• Sea Salt
• Red Pepper Flakes

Instructions:

Combine all the ingredients in a small bowl and whisk thoroughly to combine. Make sure the honey is fully diluted and incorporated. Add in additional the fresh cilantro, lime zest, red pepper flakes, and salt to maximize the flavor to your prefereance.

Salad Preparation:

1. Start by adding the cooked black rice to a bowl.
2. Then add in the slice red onion, toasted slivered almonds, mango chunks, jalapeno, and minced cilantro to the rice.
3. Toss all the ingredients to combine and then pour the dressing over the top of the salad.
4. Fold the ingredients together thouroughly so all the rice and salad mix is equally coated.
5. Test taste the mixture to adjust the seasoning and top the salad off with the avocado (keep the avocado on the side if using this as a meal prep to prevent it from browning).
6. Serve the salad as is or keep it in the fridge for up to 5 days.

Expert Tips:

• Use ripe mangoes: For the best flavor, use ripe mangoes that are juicy and sweet. Choose mangoes that are slightly soft to the touch and have a fragrant aroma. If you cannot find mangoes use oranges segmented into pieces as a good substitute.
• Cook the black rice properly: Black rice can be tricky to cook, so make sure to follow the instructions carefully. Overcooking can make it mushy, while undercooking can make it too hard. Cook it until it’s tender, but still has a slight bite to it.
• Prep the ingredients in advance: To save time, prep the ingredients in advance. Chop the mangoes, herbs, and vegetables, and store them in separate containers in the fridge until ready to use.
• Add crunchy elements: To add texture and crunch to the salad, add other nuts or seeds instead of almonds, like cashews or pumpkin seeds.
• Let The Dressing Marinate: The rice will absorb some of the flavors in the dressing and the salad mixture will marinate and become better over time as it rests. Stir as needed to encourage even flavor throughout the salad.
• Serve at room temperature: Black rice and mango salad is best served at room temperature. Let it sit at room temperature for 10-15 minutes before serving for the best flavor.

More Recipes To Try:

• Low Carb Cuban Style Black Beans
• Loaded Cheesy Mexican Cauliflower Rice
• Tuscan Bean Salad with Barley