Recipe: Black Rice Salad

The other day I was perusing the aisles of the health food store near my work (please tell me I’m not the only one who does that!) when I spotted some black rice on sale and decided it needed to come home with me. I had seen a few recipes using black rice but had never eaten it myself, so after doing some research decided the first way I wanted to try it was in a salad. I picked the brightest coloured vegetables from my veggie delivery, and away I went!

It turned out really delicious, the black rice has a nutty, earthy flavour and provides a great base to the sweet corn and green beans. I went with a simple lemon juice and honey dressing, but you could use whatever your go-to dressing is if you’d prefer!

Ingredients List

  • 1 cup black rice
  • Green beans
  • 2 corn cobs
  • 1 chili
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • Juice of 1 large or 3 small lemons
  • 2tbs olive oil
  • 1tbs honey



  1. Cook the rice according to packet instructions, then set aside
  2. Chop the beans into pieces approximately 3cm long and steam for 3 minutes
  3. Steam the corn for 5 minutes then remove the cobs from the husk
  4. Dry roast the walnuts until browned, turning occasionally
  5. Chop the chilli into pieces, removing the seeds if you prefer it less spicy
  6. Combine the lemon juice, oil and honey in a container and whisk until combined. Season with salt and pepper
  7. Put the rice in a serving dish and add the beans, corn, chilli, walnuts and cranberries. Toss to combine
  8. Pour over the dressing, ensuring it mixes through
  9. Enjoy!


Have you cooked with black rice before? Any recommendations for what I should try with it next?

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