Black Rice Salad with Mango and Peanuts

Happy spring, everyone! Can you believe that winter is already over? I mean, it may not seem like it out there, but before we know it, it will be July. Time flies!

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

What better way to celebrate the end of winter than with a bright and fresh salad? To be perfectly honest, I actually made this recipe a couple months ago, but found the photos on my phone this week and decided that it was about time I blog about it. The recipe comes from Bon Appetit magazine, but I promise that I’ll have an original recipe to share with you all next week!

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Notes

  • You should be able to find black rice at the grocery store or good health food store. Here in Toronto, I found it at Bulk Barn.
  • While I love this salad, I find that the original recipe yields too much for our household of two. I’ve therefore halved the recipe, below.
  • The original recipe was vegan except for the fish sauce. I left it out completely, but if you’re up for it, you can make some vegan fish sauce. I bet it adds great complexity, but I don’t think it’s necessary.
  • I doubled the peanuts because I really love their crunch in this salad!
  • I used crushed red pepper flakes instead of jalapeno, and served some on the side, along with extra peanuts.
  • When I make this again, I’ll probably increase the protein by serving it with some grilled tofu, or just adding some fried tofu cubes into the salad itself.

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

4.7 from 6 reviews

Black Rice Salad with Mango and Peanuts
 
This colorful salad screams “summer”, but the ingredients should be easy enough to find year-long. Vegan / Gluten-Free
Recipe type: Salad, Side
Serves: 3-4
Ingredients
  • 1 orange
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • ½ tablespoon vegan fish sauce (optional)
  • 1 cup black rice
  • salt
  • 1 just-ripe mango, peeled, pitted, cut into ½-inch dice
  • ½ cup fresh cilantro leaves
  • ½ cup finely chopped red onion (about ¼ large onion)
  • ½ cup unsalted, dry-roasted peanuts
  • 3 scallions, thinly sliced
  • crushed red pepper flakes
Instructions
  1. Remove peel and white pith from orange. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
  2. Add lime juice, oil, and vegan fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
  3. Bring rice and 1¼ cups + 2 tbsp water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
  4. Place mango and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Black Rice Salad with Mango and Peanuts, Vegan / Gluten-Free

17 Comments

  1. Mr. Jhc Tabucur says:

    Luv It All <3

    Reply
    • vegangela says:

      Thanks so much :)

      Reply
  2. This looks delicious! I have no idea where I will get black rice from in the UK, but I’ll have a look. Do you have any nutritional information? I’m quite strict about what I allow myself to eat.

    Reply
    • vegangela says:

      Hi Emzy – I don’t have any nutritional info on hand because I bought the rice at a bulk store. If you do a Google search, you’ll see that black rice is very good for you – better than blueberries according to the experts… Thanks for stopping by!

      Reply
  3. Kamil says:

    So colorful! Good one.

    Reply
    • vegangela says:

      Thanks Kamil :)

      Reply
  4. Rebecca says:

    I made this for dinner tonight – what a delicious, fresh flavor! The peanuts gave it a nice crunch. I also tried your suggestion of serving with tofu on top, and it worked great.

    Reply
    • vegangela says:

      Awesome, glad you liked it, and glad to hear the tofu was a good addition. Thanks for taking the time to write :)

      Reply
  5. Christy says:

    This is the second recipe of yours I’ve made, and it’s another home run hit! I put some tempeh on top and it was deelish! Even my picky 3.5 year old loved it! I used red rice and it was great! Will try black next time.

    Reply
    • vegangela says:

      Hi Christy – I’m glad you liked it. Love the idea of serving it with tempeh (I would do the same next time). Thanks for taking the time to comment :)

      Reply
  6. nora says:

    My absolute favourite from your blog! I replaced orange with a fresh, green apple (oranges aren’t very good at this time of year in europe) and peanuts – which i just don’t like – with a seed mix.

    This salad equals for me awesome colours, great variety of tastes in one dish & lots of jealous friends at the university :)

    Reply
    • vegangela says:

      Hi Nora! Those are great substitutions, and I bet it’s just as colorful with a green apple. Good for you for making everyone jealous with your fresh, healthy meal! Thanks for taking the time to write :)

      Reply
  7. Hey!

    I made this today to go with some vegan burgers I had leftover from yesterday. I had to swap the fancy looking black rice for wild rice, but it came out very nice!
    You can see my post about it here:
    http://julesthenorweegie.blogspot.co.uk/2013/07/wild-rice-salad-with-mango-peanuts.html

    And I have of course linked to this original recipe :) Thank you so much for your inspiration, a whole lot of delicious recipes on here!

    x J

    Reply
    • vegangela says:

      Awesome, thanks for that. I’ve added your blog to my RSS reader :)

      Reply
  8. Dana says:

    Hi there,

    I made this wonderful salad for the second time today – this time with black rice instead red rice which was all I had on hand last time. I also substituted the orange with a red bell pepper because oranges are hard to get right now.
    Also, my olive oil had run out and I was to lazy to get a new bottle from they basement so I used toasted sesame oil – what can I tell you, it goes great with the roasted peanuts!!!
    Simply delicious! It was a real hit at our potluck lunch at work!

    Thank you for his great recipe…I’ve only recently gone vegan (after being a vegetarian practically forever) and I’m always looking for inspirations to keep my cooking interesting.

    Reply
What Others Are Saying About This
Leave a Comment





Rate this recipe:  

Vegan Cuts