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
Serves: 3-4
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
- 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.
- 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.
- Chop cilantro and add to the bowl of produce.
- 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.
- When rice is cool, fold in 3/4 of the chopped produced and mix it throughout the grains.
- 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.