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A colorful Black Rice Rainbow Salad with vegetables and dressing

Black Rice Rainbow Salad

A visually striking and nutritious salad combining nutty black rice with vibrant, crunchy vegetables, dressed in a light vinaigrette — perfect for meal prep and picnics.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Meal Prep, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup black rice Look for whole-grain, unmilled black rice.
  • 2 cups water
  • 1 red bell pepper, diced Choose firm peppers with no soft spots.
  • 1 yellow bell pepper, diced
  • 1 cucumber, diced Use seedless or English cucumber.
  • 1 cup cherry tomatoes, halved Select firm, taut tomatoes.
  • 1 carrot, grated Use a box grater for soft, ribbon-like shreds.
  • 1/4 cup red onion, finely chopped Ensure it's translucent.
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil Use extra-virgin for better flavor.
  • 2 tablespoons apple cider vinegar Raw apple cider vinegar adds a fruity edge.
  • 1 tablespoon lemon juice Adjust acidity to taste.
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the black rice under cold water until the rinse runs mostly clear to remove surface starch.
  2. Combine the rinsed rice with 2 cups water in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 30–40 minutes until tender.
  3. Remove from heat and let it sit covered for 10 minutes before fluffing with a fork to separate grains.
  4. While the rice cooks, dice the red and yellow bell peppers and cucumber, halve the cherry tomatoes, grate the carrot, and finely chop the red onion and parsley.
  5. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and salt and pepper until emulsified.
  6. Once the rice has cooled to near room temperature, add it to a large bowl with the diced vegetables and parsley.
  7. Pour the dressing over the salad and toss gently until evenly coated.
Serving
  1. Serve immediately for the crispest texture, or refrigerate for at least 30 minutes to let the flavors meld.

Notes

For best texture, cool rice quickly and use a fork to fluff. For kid-friendly versions, rinse chopped peppers and cucumber under cold water.