Rainbow black rice salad
Delight your taste buds with a colorful rainbow black rice salad. Bursting with fresh ingredients and vibrant flavors, this dish is a culinary masterpiece.
Ingredients:
- 2.5 cups black rice
- 1 large red bell pepper
- 1 large green bell pepper
- 1large mango
- 1/4 cup cilantro
- 8-10 green onions
- 1/4 cup salted peanuts or cashews
- 3 tablespoons vegetable oil
- 1/4 cup lime juice
- 1 tablespoon honey or agave
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon Sriracha
Instructions:
- Prepare black rice according to the package instructions, making sure not to overcook it since this salad is most flavorful with slightly firm rice texture.
- While the rice is cooking, cut the bell peppers and green onions into small and even pieces. Dice the mango into small chunks and place all the chopped ingredients in a bowl.
- Finely chop the cilantro and mix it with the bowl of chopped vegetables.
- Transfer the cooked rice to the fridge to chill. Meanwhile, mix lime juice, oil, honey, vinegar, salt, and Sriracha in a small bowl. Whisk the dressing until well blended.
- Once the rice has cooled, gently mix in 75% of the chopped vegetables, ensuring they are evenly distributed in the rice.
- Drizzle the prepared dressing over the salad, top with the remaining 25% of chopped veggies, and sprinkle with crushed peanuts. Season with salt and pepper to your preference. Serve immediately or refrigerate for up to 2 days.
Summary:
- Calories: 2755 kcal
- Fat: 76 g
- Protein: 54 g
- Carbs: 482 g
- Potassium: 3298 mg
- Magnesium: 854 mg