Black Rice Salad with Mangos and Citrus Dressing
This post may contain affiliate links. Please read our disclosure policy.
This black rice salad is a stunning mix of nutty forbidden rice, sweet mango, juicy orange, and crunchy toasted cashews in a bright citrus dressing. A spoonful of fish sauce adds savory depth that makes it impossible to stop eating.
I make this black rice salad when I want something that looks stunning and tastes even better. Nutty, chewy forbidden black rice is tossed with sweet mango and juicy orange, toasted cashews for crunch, and a bright citrus dressing that ties it all together. It’s sweet, savory, and fresh in every bite.
The dressing is where it gets interesting. Alongside the lime and orange juice and a little honey, there’s a spoonful of fish sauce. You won’t taste it as fish sauce. Instead, it adds a savory, salty depth that keeps a fruit-forward salad from tasting flat or one-note, and makes the sweetness of the mango pop even more. It’s the difference between a salad that’s pleasant and one you keep going back to.
Black rice is also the reason this salad is such a good make-ahead. Unlike softer grains that turn mushy once they’re dressed, forbidden rice has a firm, chewy bite that holds up beautifully, so it stays distinct and never goes soggy. You can make it several hours ahead for a dinner party or picnic, and it keeps well in the fridge for a day or two, which makes it ideal for meal prep.
Variations to try
- Fruit: Replace the oranges with more mangos. Or, add some pineapple, persimmon, papaya, or other tropical fruit.
- Nut swap: Switch up the nuts. Peanut or almonds make great choices.
- Hot or cold: While this recipe is intended to be served at room temperature, it is also delicious served warm. Instead of cooling the rice after it’s cooked, simply mix all the ingredients together right away for a warm black rice salad.
What to serve with black rice salad
This black rice salad definitely has an Asian vibe to it so goes well with Asian-inspired recipes. But it’s also quite versatile so if you have a favorite chicken or fish recipe, chances are that it will go well with this salad. For chicken, I love serving it with my baked sesame ginger chicken, but it’s also amazing with salmon. Try my pecan crusted salmon with garlic maple glaze or 8 minute baked salmon.
Black Rice Salad with Mangos and Citrus Dressing
Ingredients
- 2 cups black rice + 3 ½ cups water
- ¼ cup EACH: lime juice and orange juice
- 1 tablespoon EACH: fish sauce, honey, and cooking oil
- 3 Alphonso mangos (or 2 globe mangos, cut into chunks)
- 6 mini mandarin oranges (or 3 regular oranges, segmented)
- ½ cup EACH: toasted cashews and chopped cilantro
- ¼ cup EACH: thinly sliced red onion and chopped green onions
Instructions
- Cook the rice. Put the black rice and water into a medium-sized pot and bring to a boil over high heat. Reduce the heat to low, cover the pot, and cook for 30 minutes. Remove the pot from the heat and set it aside for 5 minutes.2 cups black rice + 3 ½ cups water
- Make the dressing. In a glass measuring cup or bowl, mix the lime juice, orange juice, fish sauce, honey, and oil.¼ cup EACH: lime juice and orange juice, 1 tablespoon EACH: fish sauce, honey, and cooking oil
- Cool the rice. When the black rice has finished cooking, transfer it to a rimmed baking sheet and spread it out into a thin layer. This helps it cool fast. Pour the dressing over the rice and mix well. Let the rice sit until it has cooled and the dressing has absorbed, about 10 minutes.
- Finish the salad. Transfer the rice to a large mixing bowl then add the mangoes, oranges, cashews, cilantro, red onions, and green onions and mix well.3 Alphonso mangos, 6 mini mandarin oranges, ½ cup EACH: toasted cashews and chopped cilantro, ¼ cup EACH: thinly sliced red onion and chopped green onions
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
It says it needs fish sauce but also says that its vegetarian. Is there a substitute I can use?
This was miscategorized – I apologize about that! You can leave it out if you don’t eat fish sauce, but you may want to add more salt.
This rice salad was wonderful! I served it with your mango chutney chicken – so much mango! – and it went together perfectly.
I’ve had black rice in my pantry forever and never knew what to do with it. Thanks for the recipe idea!
No problem, Joanne! Hope you love the recipe as much as I did. btw it’s awesome with peanuts too 🙂