Black Rice Salad



Active Time

10 minutes


  • 1.5 cups (240g) cooked and cooled black rice

  • 1 shallot, diced

  • 1 small mango, diced

  • 1 small avocado, diced

  • 1 cup (160g) cooked beans (chickpeas, pe pyot (boiled peas), etc.)

  • 1/3 cup cashews, chopped

  • ¼ cup fresh cilantro, chopped

  • ¼ cup fresh mint, chopped

  • Salt and pepper, to taste

  • Vinaigrette

  • 2 tbsp fresh lime juice1 tbsp olive oil2 tsp honey2 tbsp minced cilantro

  • Salt and pepper, to taste


  1. Mix together ingredients for the vinaigrette dressing.

  2. Taste and adjust flavours as needed.

  3. In a large bowl, combine the rice, shallot, mango, avocado, beans, and cashews. Mix until all ingredients are combined.

  4. Lightly stir in the cilantro and mint. Drizzle the dressing over the salad and mix well.

  5. Serve immediately. If making ahead of time, wait to add the mango, avocado, and dressing until right before serving.

Nutrition Information (per ¼ recipe)

340 calories, 13g fat, 50g carbohydrate, 7g fibre, 8g protein.

Note - To cook black rice: Wash well and rinse one cup of black rice. Add 1 ¾ cup (410mL) filtered water and cook in a rice cooker. Fluff lightly when done.

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