Forbidden Black Rice Mango Salad
Hi friends! So excited to be hanging out with you on Annmarie’s corner of the blogworld today! Especially on a fun day like Meatless Monday.
I participate weekly with Annmarie and love finding new, creative recipes from all of you. You guys are some serious chefs out there!
If you’re unfamiliar with me, my name is Kaila and I blog at Healthy Helper. I’m a senior in college (graduating in May!) with a passion for all things health, fitness, and nutrition. I have my NASM personal training certificate and am a Fitness Nutrition Coach through NESTA. Running is my favorite form of activity and you’ll find me in the kitchen on a daily basis whipping all sorts of fun recipes! I’ve recently gotten really into food photography too! Boy, is that a learning process!
I don’t follow any specific diet…just stick to real, whole foods with ‘fun foods’ when I feel like. However I do love baking and cooking vegan, gluten-free, paleo, and vegetarian goodies for my readers. I believe all food fits! So I try not to judge others for the lifestyle/diet they choose to follow.
Today I have a delicious spring rice salad to share with you. In fact, it’s pretty darn unique!
Forbidden Black Rice Mango Salad.
The wonderful combination of the fresh spring fruits and veggies comes together with black rice to make a healthy side dish or entrée. Gluten-free, vegan, and full of healthy fats, this black rice mango salad is sure to satisfy any sweet or salty craving!
Let’s be honest, black rice is everywhere right now! It’s the superfood of the moment and it’s full of amazing antioxidants. It has a distinct taste all its own and takes any grain salad to a whole new level of deliciousness. It’s nutty flavor lends itself perfectly to this exotic dish. You’ll be in texture heaven with the mixture of crisp veggies, creamy avocado, smooth mango, and crunchy nuts.
Forbidden Black Rice Mango Salad
Ingredients (4 sides (or 2 entrees))
- 1 cup uncooked forbidden black rice
- 1 small ripe mango (or 1 can of mango), cubed
- 1 ripe avocado, diced
- 1/2 of a red pepper, finely diced
- 1/4 cup red onion, diced
- 3 cloves of garlic, chopped
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tbsp sesame oil
- 2 tsp red chili paste
- 2 tsp liquid aminos (or soy sauce)
- 2 tsp brown rice vinegar
- 1 tsp honey
- 1 tbsp black sesame seeds
- toasted peanuts and cashews
- cilantro and fresh squeezed lime juice, for topping
Cook rice according to directions. In a saute pan, heat sesame oil over low heat. Add sesame seeds, garlic, spices, vinegar, aminos, honey, and chili paste. Saute until garlic is cooked through. Add rice and saute until garlic and sauce is evenly distributed throughout it. Place rice in a bowl and chill in the refrigerator for 1 hour.
While rice is cooling, toast peanuts and cashews in the skillet until slightly browned.
Remove rice from refrigerator. Add avocado, mango, red onion, and red pepper to the bowl. Stir to evenly combine. Divide the salad among four (or two) plates. Top with cilantro leaves, a squeeze of lime juice, and a sprinkle with toasted nuts and sesame seeds.
Delicious, nutritious, and definitely appropriate for a fun Meatless Monday meal!
Now, let’s see what you’ve cooked up this week! Linkup with Running on Happy below:
Thanks to Annmarie for letting me host this week! Definitely stop by my blog if you want to stay in touch.
Stay connected: Subscribe to Healthy Helper Facebook: Healthy Helper Twitter: @Healthy_Helper Instagram: HealthyHelper Pinterest: Healthy_Helper Bloglovin’: Healthy Helper Google+: Healthy Helper Tumblr: Healthy Helper Blog