This lively and wholesome Black Rice Salad with Shrimp & Mango Salsa is packed with bold, fresh flavors! Ideal for a speedy lunch or as a side at your next picnic or barbecue.
This Black Rice Salad with Shrimp & Mango Salsa consistently earns rave reviews from my family and friends! It’s incredibly simple to prepare, bursting with taste, and loaded with nutritious ingredients.
This salad has quickly become one of my go-to lunch choices lately. I adore how fast it comes together, how nutrient-dense it is, and how incredibly refreshing it tastes.
As a bonus, this Black Rice Salad with Shrimp & Mango Salsa is also gluten-free and dairy-free. Plus, you can easily double the ingredients and store extra portions in the fridge for a quick grab-and-go lunch during the week.
Have you ever tried black rice?
For this recipe, I’ve used Italian Venere rice, which has an unexpectedly hearty and nutty flavor, along with plenty of nutrients like iron, vitamins, and fiber. It’s also naturally gluten-free.
If you can’t find Italian Venere rice, go for the Chinese version called forbidden black rice. I haven’t tried it yet, but I think wild rice would work well too.
Did I mention black rice is SO beautiful? It really adds a stunning touch to a colorful, veggie-packed salad!
Easy fuss-free Black Rice Salad with Shrimp And Mango Salsa
This Black Rice Salad with Shrimp & Mango Salsa is incredibly straightforward to make. It only requires a bit of vegetable chopping and a pressure cooker to cook the rice.
The salad is ready in just 30 minutes and uses remarkably simple ingredients: black rice, mango, red bell pepper, cooked shrimp, spring onion, red onion, and cilantro.
I decided to give it a Mexican-inspired twist by pairing the nutty black rice with a refreshing mango salsa, and what a fantastic combination it turned out to be!
The rice absorbs all the tangy, vibrant mango salsa flavors while maintaining a nice crunchy texture, so you never end up with a soggy rice salad. Over the years, I’ve tried many rice salads, and most of the time the rice texture ends up disappointingly soft and moist.
So, if you prefer your rice to hold its texture well, I highly recommend this Italian variety of black rice.
What kind of dressing should you use? This black rice salad is super versatile, and you can pair it with almost any of your favorite dressings.
I kept mine simple this time, seasoning with just a drizzle of olive oil, lime juice, and a pinch of fresh chili pepper for a nice spicy kick.
A few of my other favorite ways to dress up this amazing black rice salad include pea pesto or arugula pesto, but chimichurri sauce works wonderfully too.
If you’re looking for an easy spring and summer meal that’s bursting with healthy goodness and quick to make, this Black Rice Salad with Shrimp & Mango Salsa is sure to become a favorite!
Black Rice Salad with Shrimp & Mango Salsa
This colorful and nutritious Black Rice Salad with Shrimp & Mango Salsa is loaded with vibrant flavors! Perfect for a quick lunch or as a side for your next picnic or BBQ party!
Author: The Petite Cook
Recipe type: Main
Cuisine: Modern
Serves: 4
Ingredients
For the rice:
Ingredients
- 200gr black rice (Venere rice or Forbidden rice)
- 1 tbsp olive oil
- sea salt
For the shrimp & mango salsa
- 1 mango, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, deseeded and finely diced
- 2 spring onions, finely chopped
- 2 tbsp of fresh coriander, finely chopped
- 200 gr freshly cooked shrimps
For the dressing:
- 1 lime, juiced
- 1 tbsp extra-virgin olive oil
- ½ fresh red chili, finely minced (optional)
- sea salt & black pepper
Instructions
- Place the rice in a fine colander over a large bowl, and rinse under fresh running water, until the water in the bowl is no longer purple, about 2-3 minutes.
- Combine black rice, water, a glug of oil and salt in the pressure cooker pot. Lock the lid on, select high pressure mode and cook for 20 minutes. When the timer goes off, remove the lid to release excess steam, transfer the rice into a large bowl and allow to cool.
- In a large bowl, mix together all the salad ingredients: diced mango, onion, red pepper. coriander and cooked shrimps. Season with salt and pepper to taste, fold the cooled rice and mix all the ingredients together.
- In a small bowl, mix the dressing ingredients: olive oil, lime juice, chopped red chili (optional), and season to taste.
- Pour dressing over the salad, mix well all ingredients and serve.
- Store leftover salad in airtight containers for up to 2 days.
Notes
Pressure cooker: All rice cookers are different. Start with a small batch the first time, so you can easily make adjustments to the cooking time and the amount of water you need. Shrimps: you can cook the fresh (or defrosted) shrimps in different ways: steamed, grilled, stir-fried.
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