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Black Rice, Mango and Avocado Salad

A mix of black rice, mango, red onion, parsley, and avocado tossed in a delightful, oil-free cilantro lime vinaigrette that demonstrates the brilliance of simple, fresh ingredients.

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Ingredients

Salad

  • 1 1/2 cups black rice, uncooked
  • 1 mango, diced
  • 1/2 cup cilantro, fresh, chopped (optional)
  • 1/2 cup parsley, fresh, chopped
  • 1/2 cup red onion, diced
  • 1 avocado, diced
  • 1/4 cup almonds, roasted (optional)

Vinaigrette

  • 1/4 cup lime juice, freshly squeezed
  • 1 tsp garlic, fresh, minced
  • 2 tbsp cilantro, fresh, chopped
  • 1 tsp maple syrup
  • Black pepper, freshly ground, to taste

Instructions

  1. Rinse black rice then place in a medium saucepan with 2 3/4 cups water.
  2. Bring to a boil, then reduce heat, cover and simmer until water is absorbed about 30-40 minutes.
  3. Meanwhile, add vinaigrette ingredients to a food processor and pulse for 15-30 seconds until combined.
  4. When rice has finished cooking, remove from stove and place in a bowl.
  5. Cool for about 10 minutes then stir in vinaigrette.
  6. Cover and refrigerate until fully cooled, about 1 hour.
  7. Remove and toss rice with mango, cilantro (optional), parsley, and red onion.
  8. Scoop into individual salad bowls and top with avocado and almonds (optional).
  9. Serve.

Find it online: https://pblife.org/recipes/black-rice-mango-avocado-salad/