Rainbow Black Rice Salad

1. 1

   Cook black rice as instructed on package, being careful not to overcook the rice as this salad tastes best when the rice is a bit al dente.

2. 2

   While rice is cooking, dice bell peppers and green onions into small uniform pieces. Cube mango into small pieces, as well, and place all chopped produce into a bowl.

3. 3

   Chop cilantro and add to the bowl of produce.

4. 4

   Place rice into the refrigerator and allow to cool completely. Meanwhile, combine lime juice, oil, honey, vinegar, salt, and Srircha in a small bowl. Whisk with a fork or small whisk until emulsified.

5. 5

   When rice is cool, fold in 3/4 of the chopped produced and mix it throughout the grains.

6. 6

   Pour dressing over the top of the salad, add remaining 1/4 cup chopped produce on top, and garnish with crushed peanuts. Season with salt and pepper to taste. Enjoy immediately or store in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.