Ingredients
Dressing
- 2 tablespoons sesame oil
- 2 tablespoons lime juice (from 1 medium lime)
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper (optional for spicy flavor)
- ⅛ teaspoon salt or to taste
Salad
- 3 cups cooked black rice (see note)
- 1 (15-ounce) can kidney beans, drained and rinsed (or 1 ¼ cups cooked kidney beans)
- 1 cup diced fresh mango (see note)
- 1 red bell pepper, diced
- 1 green onion, chopped
- ½ cup chopped cilantro (optional, see note)
- ½ cup shelled peanuts (preferably roasted and salted)
Optional Garnishes
- Lime wedges
- Cilantro leaves
- Shelled peanuts
- Chopped green onion
Instructions
- Prepare the dressing: Whisk together sesame oil, lime juice, white vinegar, ground cumin, garlic powder, ground ginger, cayenne pepper (if using), and salt in a small bowl. Taste and adjust the seasoning as needed. Set aside to allow flavors to meld.
- Prepare the salad: In a large mixing bowl, combine the cooked black rice, drained kidney beans, diced mango, red bell pepper, chopped green onion, cilantro (if using), and shelled peanuts. Gently toss to mix the ingredients evenly.
- Toss with dressing: Pour the prepared dressing over the salad mixture. Toss thoroughly until all ingredients are well coated and evenly distributed with the dressing.
- Serve: Transfer the salad to a serving dish. Garnish with lime wedges, additional cilantro leaves, peanuts, and chopped green onion as desired. Serve immediately or chill for later consumption.
Notes
- How to Cook Black Rice: For Instant Pot, rinse 1 cup dry black rice and cook with 1 cup water on manual high pressure for 18 minutes, then natural release for 10 minutes. For stovetop, rinse 1 cup dry rice, boil with 1 ¾ cups water, then simmer covered for 30 minutes, rest 15 minutes before fluffing.
- Mango: Use pre-diced mango drained from juice, fresh diced mango, or thawed frozen mango chopped into bite-size pieces.
- Cilantro: Optional ingredient; can be omitted or substituted with chopped baby spinach.
- Make Ahead: Salad can be prepared up to four days in advance. Serve warm or cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving Size: Serves 3-4 as an entrée or 6-8 as a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
