Black rice salad recipe

Dry black rice
Cook black rice as you would brown rice
Black rice salad
Black rice salad


  • 1 c black beans
  • 1/2 c white rice
  • 1/2 c black rice
  • 1 green bell pepper, small diced
  • 2 jalapeno peppers, diced
  • 2/3 c white corn
  • 1 small onion, diced
  • 2 limes, juiced
  • 1/4 c sesame oil
  • 2 tbs shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp each cumin, oregano, basil, garlic powder
  • Salt and pepper to taste
  • Directions:
    Caramelize the onion while the beans and rice cook.
    Cook black rice as you would brown rice.
    When onions are almost finished, add the corn and garlic,
    sautee for 3-4 minutes.
    Make the dressing by whisking together the oil, lime juice,
    shallot, spices, salt and pepper.
    When the beans and rice have finished cooking, transfer to a large
    bowl and add the rest of the ingredients, pour the dressing
    over the top and mix to combine. Chill for one hour before
    serving. Will last up to three days refrigerated.

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