Black Rice, Mango and Avocado Salad

In this recipe, black rice is tossed in a delightful oil-free cilantro lime vinaigrette, then joins various chopped ingredients such as mango, red onion, parsley, and avocado. For added crunch, top with roasted almonds. Discover the brilliance of simple, fresh ingredients by trying our Black Rice, Mango and Avocado Salad tonight.


  • Salad
  • 1 1/2 cups black rice
  • 1/2 cup red onion, diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1/4 cup almonds, roasted (optional)
  • 1 avocado, diced
  • 1 mango, diced
  • Vinaigrette
  • 1/4 cup lime juice, freshly squeezed
  • 1 garlic clove, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon maple syrup
  • Freshly ground black pepper, to taste
  • PREP TIME 10
  • COOK TIME 30-40
  • Serves 6


  1. Rinse black rice then place in a medium saucepan with 2 3/4 cups water.
  2. Bring to a boil, then reduce heat, cover and simmer until water is absorbed about 30-40 minutes.
  3. Meanwhile, add vinaigrette ingredients to a food processor and pulse for 15-30 seconds until combined.
  4. When rice has finished cooking, remove from stove and place in a bowl.
  5. Cool for about 10 minutes then stir in vinaigrette.
  6. Cover and refrigerate until fully cooled, about 1 hour.
  7. Remove and toss rice with mango, red onion, parsley, and cilantro (optional).
  8. Scoop into individual salad bowls and top with avocado and almonds (optional).
  9. Serve.