Black Rice Salad with Ginger Lime Dressing
Nourishing, colorful, and easy to make—this black rice salad is packed with gut-friendly ingredients, fresh cilantro, and loads of flavor!
Note: I received a free copy of The 21-Day Tummy Cookbook to review and share with my readers and clients. I was not compensated to write this post. As always, my reviews and opinions are 100% my own. This post also contains affiliate links. I will get a small commission, at no additional cost to you, if you purchase the cookbook. I appreciate your support!
Why you’ll love this Black Rice Salad:
Let’s talk about this yummy Black Rice Salad. Imagine this: chewy, nutty black rice tossed with sweet cherry tomatoes, crunchy bell peppers, fresh cilantro, and a zippy ginger lime vinaigrette. It’s one of those simple recipes that feels a little fancy, but not in a fussy way.
It’s low-key stunning on the plate, perfect for warm weather dinners, meal prep lunches, or your next picnic spread.
Also, it’s from the 21-Day Tummy Cookbook by Liz Vaccariello and Kate Scarlata, which means it’s low FODMAP-perfect for anyone managing IBS.
Black Rice Salad Ingredients
- Black rice (a.k.a. forbidden rice)
- Cherry tomatoes – See low FODMAP note below.
- Bell peppers – crunch, crunch!
- Fresh cilantro – pile it on!
- Lime Ginger Vinaigrette – bright, zesty, flavorful!
How to Make Black Rice Salad
- Cook the black rice. Note: Like brown rice, black rice takes longer to cook. About 35-45 minutes.
- Prep the veggies. Cut the cherry tomatoes in half. Chop the bell pepper and cilantro.
- Combine lime juice, lime zest, ginger juice, olive oil, and salt in a mason jar or bowl.
- Toss the ingredients together while the rice is still warm and serve. Or, store in a well-sealed container in the refrigerator for up to three days.
Dietitian Nutrition Notes: Black Rice Health Benefits
Black rice—also known as forbidden rice—gets its dramatic dark color from anthocyanins, the same antioxidants found in blueberries. It was once reserved for emperors in ancient China (hence the name forbidden), but lucky for us, it’s now easily accessible and so good for you!
Besides being high in antioxidants, black rice is naturally gluten-free and a good source of magnesium, a key mineral many of us don’t get enough of.
Black Rice Salad with Zesty Lime Ginger Dressing
Ingredients
- 2/3 cup black rice, aka Forbidden rice
- 5 cups water
- 3/4 teaspoon salt
- 1 teaspoon grated lime zest
- 3 tablespoons fresh lime juice
- 2 tablespoons ginger juice *, see notes
- 4 teaspoons extra virgin olive oil
- 20 cherry tomatoes, or 28 for moderate FODMAP serve
- 1 yellow bell pepper, about 2 cups chopped
- 1/3 cup fresh cilantro
Instructions
- Cook the rice: In a large saucepan, combine the rice, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a high simmer, partially cover, and cook for 35 to 45 minutes, or until the rice is tender. Drain well.
- Chop the vegetables: Cut cherry tomatoes in half, chop bell pepper into small, bite size pieces, loosely chop cilantro.
- Make the dressing: Whisk together the lime zest, lime juice, ginger juice, oil, and the remaining 1/4 teaspoon salt in a medium to large serving bowl.
- Make the salad: Add the warm rice to the dressing in the bowl and toss to combine. Let the rice cool for about 10 minutes.
- Add the tomatoes, bell pepper, and cilantro to the rice. Toss again. Serve at room temperature or chilled.
Notes
Ingredient Swaps
- Not a cilantro lover? Use any favorite fresh herbs in season.
- Swap the lime juice/zest with lemon juice/zest.
Nutrition
Easy. Affordable. Delicious.
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