Tropical Rice Salad

Recipe: Tropical Rice Salad

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian
This sunny salad makes an ideal partner for grilled chicken, shrimp, salmon, or pork. It's perfect for a potluck or even a simple lunch. You can switch around some of the ingredients without sacrificing its "tropical" feel: try pineapple instead of mango, mint instead of cilantro, or add some fresh chiles.


  • 1 1/2 cups black rice (sometimes called forbidden rice), or substitute brown rice
  • 1 teaspoon salt (divided)
  • 4 green onions, white and green parts thinly sliced
  • 1 mango, flesh cut into 1/2-inch dice
  • 1 avocado, flesh cut into 1/2-inch dice
  • 1 bunch red radishes, trimmed and diced
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped fresh cilantro


  • Put the rice in a medium saucepan with a touch less than 3 cups of water and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low and simmer, covered, until the rice is tender, about 45 minutes or according to package directions. Remove the pan from the heat and let the rice steam, covered, 5 minutes longer. Spread the rice on a baking sheet to allow it to cool to room temperature without clumping. (The rice can be made ahead. Refrigerate it, covered, for up to two days.)
  • Put the cooled rice in a large bowl. Add the green onions, mango, avocado, and radishes. Scatter the lime zest, lime juice, olive oil, the remaining 3/4 teaspoon salt, the pepper, and cilantro over the top. Toss gently with a spatula to combine. Taste and add more salt, pepper, or lime juice to taste. Serve at room temperature.

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