black rice salad veganSummer is salad season. I needed a colorful salad for a dinner party, something to spice the table up a bit. This salad has beautiful colors and the taste is of summer and full of freshness. The black rice makes it more filling and richer in taste than a normal.


Yields 3-4

Black rice salad with mango and peanuts - Vegan and gluten free

1 hrCook Time

1 hrTotal Time

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  • 1 orange
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tablespoon vegan fish sauce (optional)
  • 1 cup black rice
  • salt
  • 1 just-ripe mango, peeled, pitted, cut into 1/2-inch dice
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup finely chopped red onion (about 1/4 large onion)
  • 1/2 cup unsalted, dry-roasted peanuts
  • 3 scallions, thinly sliced
  • crushed red pepper flakes


  1. Start by getting a bowl so you can keep all the orange juice for the dressing.
  2. Peel the orange and remove the white.
  3. Use a sharp knife to cut between membranes to get nice pieces af orange.
  4. Squeeze all remaining orange over the bowl to get all the juice.
  5. then add lime juice, oil, and vegan fish sauce (if using) to the bowl.
  6. whisk to mix it together.
  7. Then bring rice and 11/4 cups and 2 tbsp water to a boil in a large pan.
  8. Season as wished with salt.
  9. then cook the rice about 25 minutes (it depends on your stove)
  10. Remove pan from heat and cover it and let it be for 15 minutes.
  11. Spread out the rice on a baking sheet, put on the dressing, and season with salt and let it cool.
  12. Put mango and remaining ingredients in a bowl. Add rice and toss gently to let it come together.
Cuisine: worldwide | Recipe Type: salad

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photo credit: T. Tseng

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