Black Rice Salad with Mango and Peanuts

Black Rice Salad with Mango and Peanuts

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  • 2 oranges
  • 1/4 cup fresh lime juice
  • 2 tablespoon canola oil
  • 2 cups black rice
  • 2 ripe mangoes
  • 1 cup fresh cilantro
  • 1 cup finely chopped red onion
  • 1/2 cup unsalted, dry roasted peanuts
  • 6 scallions
  • 2 jalapenos, seeded and minced


Remove orange and white parts of the skin from the orange. Working over the medium bowl to catch juices, cut out orange segments. Squeeze membranes over bowl, and release any juices. Strain juices trough a fine mesh sieve into a small bowl, reserve orange segments.

Add ¼ cup of lime juice, and 2 tablespoon of canola oil to the orange juice, whisk to blend, and set aside.

Bring black rice and 2 ¾ cup of water to boil in a large pot. Cover, reduce heat to low, and cook for twenty-five minutes. Remove pan from heat, and let rest with cover on for fifteen minutes. Spread the rice out on a rimmed baking sheet. Drizzle with dressing and season lightly with salt, let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine.

Season with salt and more lime juice, if desired.