Whisk sesame oil, lime juice, vinegar, cumin, garlic powder, ginger, cayenne pepper (if using), and salt. Taste and adjust the seasoning as desired. Set aside.
Prepare the salad:
Mix cooked black rice, kidney beans, mango, red bell pepper, green onion, cilantro, and peanuts in a large mixing bowl.
Pour dressing over the salad and toss until the salad is evenly coated.
Serve:
Transfer to a serving dish and garnish with lime wedges and additional cilantro, peanuts, and green onions if desired.
Notes
HOW TO COOK BLACK RICE - Instant Pot Black Rice: Rinse 1 cup dry black rice and transfer to the inner pot of the Instant Pot with 1 cup of water. Add a pinch of salt if desired. Stir if needed so that the rice is completely covered with water. Secure the lid and cook on manual high pressure for 18 minutes. 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. Stovetop Black Rice: Rinse 1 cup dry black rice and transfer to a pot with 1 ¾ cups water. Add a pinch of salt if desired. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low and simmer for 30 minutes, or until liquid is absorbed. Remove the pot from heat and let the pot sit for 15 minutes, or until the rice is tender. Fluff with a fork and serve.1 cup dry black rice yields 3 cups cooked.Mango note: For convenience, use pre-diced mango stored in fruit juice. Drain the mango before you add it to the salad. You can also dice fresh mango yourself. If you use frozen mango, thaw it in the fridge overnight and then chop into smaller, bite-size pieces. Cilantro note: Omit cilantro or substitute chopped baby spinach if desired.Make ahead: Prepare this recipe up to four days in advance. Serve warm or cold.Storage: Store in an airtight container and refrigerate for up to 4 days. Serves 3-4 as an entree or 6-8 as a side dish. Nutrition facts are for ¼ of the recipe and are estimates only.