Black Rice Salad

This salad recalls the dark elegance of squid ink pasta.

December 2011 | By Myke "Tatung" Sarthou
Black Rice Salad
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at a glance

Main Ingredient

Rice and Grains



Preparation Time


Date Published

December 2011

This salad recalls the dark elegance of squid ink pasta. For an even more striking presentation, add a pop of color to the dish by using seedless green grapes.

Serves Prep Time 20 minutes  Cooking Time 30 minutes

For the dressing
6 tablespoons lemon juice
2 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons minced red onions
1/4 teaspoon fresh tarragon leaves (or to taste)
3 cups black rice, cooked
1 cup seedless grapes, sliced in half
1 cup tomatoes, diced
1 cup cucumber, diced

1/4 cup mint leaves (reserve some for garnish)
1/2 cup candied almonds (for garnish)

1  Make the vinaigrette: In a bowl, combine all ingredients together. Set aside.

To assemble salad, place all ingredients in a large bowl, pour dressing, and toss all ingredients together. Chill. Before serving, garnish with mint leaves and almonds.

Nutty tip: Make homemade candied almonds by substituting the walnuts here: How to Make Candied Walnuts


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