Forbidden Black Rice Salad with Mango and Peanuts

When you're craving a meal that's colorful, flavorful, and full of textures, this Forbidden Black Rice Salad is an ideal pick. It combines chewy black rice (also known as "forbidden rice"), protein-rich beans, juicy mango, and crunchy peanuts. It's all tossed in a zesty sesame-lime dressing for a vibrant, satisfying meal. Serve it warm or chilled-it's equally delicious and meal-prep friendly, making it a great option for lunches, picnics, or a light dinner that's both easy and nourishing.

This salad is built from simple, pantry-friendly ingredients that come together in a tropical mashup of South-Asian-inspired flavors. Black rice brings a nutty chew and deep color, while kidney beans add plant-based protein to keep you full and satisfied. The diced mango lends bright, fruity sweetness, and bell pepper and green onion provide a crisp, fresh crunch. A sesame-lime dressing, touched with cumin and ginger, ties everything together with zesty warmth. Roasted peanuts and optional cilantro on top add extra texture, making every bite lively and delicious.

What makes this dish especially versatile?

• It's customizable. You can swap beans, rice, or herbs based on what you have on hand.
• It's great for meal prep: make a big batch at the start of the week, and you'll have a nourishing, ready-to-go option for several days. (It's the perfect lunch to bring to work!)
• It works beautifully as either a stand-alone entrée salad or a vibrant, flavorful side alongside dishes like roasted eggplant curry or yellow split pea soup.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Frequently Asked Questions (FAQs)
• 📖 Recipe

Ingredients

This recipe comes together with a mix of bold, nutrient-dense ingredients that make it as satisfying as it is beautiful. Forbidden rice, also known as black rice, brings a deep purple hue and nutty flavor, along with fiber and antioxidants. Kidney beans add hearty plant-based protein, while fresh mango lends natural sweetness that balances out the savory elements.

The dressing is a simple but flavorful blend of toasted sesame oil, lime juice, cumin, garlic, and ginger-giving the salad a warm, zesty kick. A sprinkle of cilantro on top adds freshness, though it's totally optional. Together, these ingredients create a dish that's energizing, make-ahead friendly, and great for enjoying warm or chilled.

Instructions

Before you make this salad, you'll need to cook one cup of dry black rice, which yields three cups cooked. I like to use the Instant Pot to cook black rice, but you can cook it on the stovetop, too. Here's a quick rundown of how to prep black rice both ways.

Instant Pot Instructions

Rinse one cup dry black rice and transfer to the inner pot of the Instant Pot with one cup of water. Add a pinch of salt if you want. Give it a little stir if needed so that the rice is completely covered with water. Secure the lid and cook the rice on manual high pressure for 18 minutes. Wait and allow the pressure to naturally release for 10 minutes. Then, turn the valve to release the remaining pressure. Uncover, fluff with a fork, and serve. 

If you want to cook black rice in a rice cooker, check out this helpful post from Yup, It's Vegan.

Stovetop Instructions

Rinse one cup dry black rice and transfer to a pot with 1 ¾ cups water. Add a pinch of salt if you want, and bring the pot to a boil over high heat. Once boiling, cover and reduce the heat to low and simmer for 30 minutes (there should be some small bubbles throughout cooking), or until the liquid is absorbed. Remove the pot from heat and let it sit for about 15 minutes, or until the rice is tender. Fluff the rice with a fork and serve.

Hint: Prep the salad in a large mixing bowl. This makes it easier to mix the ingredients and get them all evenly coated with dressing. After the salad is mixed, you can transfer it to a smaller serving dish for the table.

Substitutions

This black rice salad is naturally vegan, dairy-free, and gluten-free. Here are a few substitutions you could make depending on additional diet preferences or the ingredients you have on hand.

• Rice - If you can't find black rice, substitute brown basmati rice or wild rice.
• Beans - Instead of kidney beans, use chickpeas, lentils, pinto beans, or black beans.
• Cilantro - Omit the cilantro if you're not a fan. You can also use chopped baby spinach instead.
• Peanuts - Leave out the peanuts or substitute sunflower seeds to make this recipe peanut-free.

Variations

There are lots of ways you can change up this recipe to give it a new feel. Here are a few ideas.

• Coconut rice - Prepare the rice with coconut milk instead of water for extra tropical flavor.
• Thai-inspired - Use peanut sauce instead of the dressing in the recipe for a Thai-inspired flavor profile.
• Mexican-inspired - For the dressing, substitute avocado oil for the sesame oil and use dry oregano instead of ginger. For the salad, use pinto beans instead of kidney beans and pumpkin seeds instead of peanuts.

For another filling, plant-based salad that uses peanuts, try my Easy Edamame Crunch Salad.

Equipment

Cook the black rice in a regular pot on the stovetop or in an Instant Pot/pressure cooker. Keep in mind that you'll use less water if you cook the water in an Instant Pot. (Find instructions for both methods in the recipe notes.)

Storage

This recipe is great for meal prep. You can store the prepared salad in an airtight container and refrigerate for up to four days. You can serve the leftovers warm or cold.

I haven't tried freezing this recipe yet, but it should hold up well in the freezer. Store it in a freezer-safe bag and freeze for up to three months. (If you end up trying this, be sure to share how it went in the comments!)

Frequently Asked Questions (FAQs)

📖 Recipe

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