Black Rice Salad with Lime Vinaigrette
Prep time
Cook time
Total time
Use organic ingredients when possible
Recipe type: Vegan
Cuisine: Main
Serves: 6-8
  • 1 cup uncooked black rice (aka “forbidden rice”) washed thoroughly or soaked overnight
  • 1 ½ cups cooked, organic corn kernels
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup fresh chives or green onion, chopped
  • 1 ripe avocado, cut into small cubes
  • 1 lime
  • ¼ cup crumbled goat feta (optional)
  1. Before cooking rice, make sure it is either rinsed thoroughly of left to soak in water a few hours or overnight. If soaked, drain and rinse well before cooking.
  2. To cook black rice, in medium saucepan with a tight fitting lid, combine 1 cup rice with 2 cups of water and a generous pinch of salt. Cover and bring to a boil. Once boil is reached, reduce to simmer and cook covered fro 50-60 minutes.
  3. While rice is cooking, prepare the veggies and vinaigrette.
  4. When rice is cooked (should be soft, but still “chewy”) spread over a baking sheet and allow to cool slightly.
  5. Add warm(ish) rice to large mixing bowl with corn, cilantro, chives, avocado and lime vinaigrette. Mix well.
  6. Add additional salt or pepper to taste.
  7. Top with juice of fresh lime, a few extra sprinkles of fresh herbs and crumbled goat cheese if desired (try a sprinkle of your favourite nuts/seeds if you’re dairy-free!)
Recipe by at