Tropical Black Rice Salad with Mango and Coconut
This vibrant black rice salad is a feast for the senses! Packed with juicy mango, toasted coconut, crunchy veggies, and a zesty lime dressing, it’s a perfect balance of sweet, savory, and tangy flavors. Great as a light lunch or a colorful side dish!
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Servings: 4
Calories: 280kcal
Equipment
Ingredients
For the Salad:
- 1 cup black rice rinsed
- 2 cups water
- 1 ripe mango diced
- 1 red bell pepper diced
- ½ cucumber diced
- ¼ cup fresh mint chopped
- ¼ cup fresh cilantro chopped
- ½ cup shredded coconut toasted
- ¼ cup roasted peanuts chopped
For the Dressing:
- 3 tbsp lime juice
- 1 tbsp fish sauce or soy sauce for vegan
- 1 tbsp honey or maple syrup
- 1 garlic clove minced
- ½ tsp red chili flakes
Instructions
- Cook Rice: Rinse black rice, then cook in 2 cups water with a pinch of salt for 30-35 minutes. Let cool.
- Make Dressing: Whisk lime juice, fish sauce, honey, garlic, and chili flakes in a bowl.
- Toast Coconut: In a dry skillet, toast coconut until golden (2-3 mins).
- Assemble: In a large bowl, combine rice, mango, bell pepper, cucumber, mint, and cilantro. Toss with dressing.
- Garnish: Top with toasted coconut and peanuts before serving.
Notes
- Make Ahead: Cook rice and chop veggies ahead; assemble before serving.
- Protein Boost: Add grilled shrimp, tofu, or edamame.
- Spice Level: Adjust chili flakes to taste.
- Vegan Option: Use soy sauce and maple syrup.
- Storage: Keeps in fridge for 3 days (add coconut last).
Nutrition
Calories: 280kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Sodium: 300mg | Fiber: 5g | Sugar: 12g