Black rice salad


  • 2 cups black rice, rinsed
  • 1/2 teaspoon salt
  • 1 large sweet potato, peeled and cut into 1/2 inch pieces
  • 1 red pepper, medium dice
  • 1 15 oz can small white beans, rinsed and drained
  • 1/3 cup plus 1 tablespoons olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoon honey
  • 2 scallions, thinly sliced
  • salt and pepper
  • baby spinach
  • fresh cilantro, chopped


  1. Preheat oven to 400 F.
  2. Place the black rice in a medium pot. Add 4 cups water and 1 teaspoon salt. Bring to a boil; reduce to a simmer; cover and cook for 20 minutes.
  3. Place the sweet potato and red pepper on a baking tray. Drizzle with 1 tablespoon olive oil and salt and pepper. Roast for 20 minutes.
  4. In a large bowl whisk olive oil, red wine vinegar, honey and 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Add the rice, sweet potatoes, red pepper, cilantro and beans to the bowl. Toss to incorporate the dressing.
  6. Serve the rice salad over baby spinach.


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