This refreshing summer salad is bursting with color, flavor, and phytonutrient power. A beautiful expression of global fusion, it combines cooked black rice, crunchy vegetables, sweet mango, and a zesty lime vinaigrette into the perfect anti-inflammatory dish to bring to picnics, potlucks, or light summer dinners at home. Black rice is especially rich in anthocyanins—potent antioxidants that support cellular health, brain function, and detox pathways. This rainbow bowl offers more than just visual beauty—it’s a deeply nourishing, fiber-rich meal you’ll crave again and again.
Ingredients
Black Rice
1½ cups
black rice
3 cups
water
¼ teaspoons
sea salt
Salad
2 cups
thinly sliced
red cabbage
1 large
English cucumbers
cut into thin half moons
1 medium
red bell peppers
seeded and diced
2 small
mangos
peeled and diced
3
green onions
thinly sliced
1 cups
cilantro
chopped
Dressing
4 tablespoons
lime juice
4 tablespoons
extra virgin olive oil
1 teaspoons
lime zest
1 teaspoons
sea salt