0 from 18 votes
Black Rice Salad Recipe
This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 362 kcal
Course:
Salad
Cuisine:
Asian
Ingredients
- 1 cup black rice rinsed and drained
- 4 cups water
- 1 teaspoon kosher salt
For The Salad Dressing:
- 3 tablespoons rice vinegar
- 1 small shallot or 2 teaspoons minced red onion
- 2 teaspoons honey
- 2 teaspoons Asian Chili-Garlic Sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ cup olive oil
- 1 tablespoons toasted sesame oil
For The Salad:
- 1 cup sugar snap peas cut into 1-2 inch pieces
- 5 radishes - sliced thinly
- 1 red or yellow bell pepper seeded and chopped
- ¼ cup fresh cilantro roughly chopped
Instructions
- Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
- Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
- To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
- Give it a taste for seasoning and add in if necessary. Serve.
Cup of Yum
Notes
- : You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
- : The salad will keep for up to three days refrigerated in an airtight container.
- Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
- Storage: The salad will keep for up to three days refrigerated in an airtight container.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Sodium
603mg
(25%)
Potassium
263mg
(8%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1266IU
(25%)
Vitamin C
55mg
(61%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 603mg | 25% |
| Potassium | 263mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 55mg | 61% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.