Black rice salad

Black rice salad

Vegan Goodness
Jessica Prescott

Perfect to take along to a potluck or to enjoy as a dinner, followed by a leftovers lunch the next day.


Quantity Ingredient
200g black rice
3 tablespoons avocado or olive oil
1 medium red onion, peeled
2-3 large handfuls cherry tomatoes
1 yellow pepper
1 long red radish
or 6 round red radishes
1 red chilli, (optional)
2 large handfuls baby spinach or other salad greens
large handful parsley
large handful coriander
1 large ripe avocado
1/2 pomegranate
1 lime
1 tablespoon cumin seeds
3 tablespoons pine nuts


  1. First cook the rice. Put the rice and 500 ml of water in a medium-sized saucepan. Bring to the boil and then lower to a simmer for 40 minutes. Remove from the heat, stir in the oil and allow to cool a little while you prepare the other ingredients.
  2. Finely dice the red onion, cherry tomatoes and pepper. Thinly slice the radish and chilli, if using. Roughly chop the greens, slice the avocado, remove the seeds from the pomegranate and juice the lime. Toast the cumin seeds and pine nuts together in a pan over a medium heat until just fragrant.
  3. Place the fresh ingredients in the pan with the cooked black rice and stir to combine. Serve with a sprinkling of the toasted cumin seeds and pine nuts. If you are not serving this right away, make sure the rice is completely cool before adding the fresh ingredients so that the heat of the rice doesn’t cause them to wilt.


  • As always, this is one of those dishes that you can customise depending on what you have on hand. Pineapple is a great substitute for pomegranate and flaked almonds work just as well as pine nuts.
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