Black Rice Salad with Avocado and Edamame



Prep Time

45 Mins

Cook Time

20 Mins


  • Ingredients

  • 1 cup black rice, uncooked

  • 1 large ripe avocado

  • 1 cup edamame beans

  • 10 cherry tomatoes, halved

  • 1/2 yellow capsicum (bell pepper) chopped roughly

  • 1/2 cup slivered almonds, toasted

  • 2 spring onions, finely sliced

  • 2 tablespoons coriander leaves (cilantro), chopped

  • 2 tablespoons basil, finely chopped


Black rice, also called ‘Forbidden’ or ‘Emperors’  rice, has a sweet nutty flavour and is said to be highly nutritious.

Pairs well with …..

Barbecued meats or fish

  • Dressing:

  • 2 teaspoons honey

  • 4 tablespoons fresh lime juice

  • 4 tablespoons mirin

  • 4 tablespoons soy sauce

  • 2 teaspoons sesame oil

  • 1 tablespoon coriander (cilantro) roots and stems, finely chopped

  • 4 tablespoons peanut oil

Hints and tips:

Try adding some pickled vegetables and tuna or salmon.

Cooked the rice as per the directions on the packaging and set aside to cool.

In a small bowl combine all of the dressing ingredients and whisk.

Peel avocado, remove seed and roughly chop. Combine in a large bowl with cooled rice, tomato, capsicum, edamame beans, herbs, nuts and dressing. Mix gently, garnish with some extra toasted almonds and serve.

Note: Edamame are soybeans which are usually sold, cooked and frozen in their pods, in the supermarket. Leave out to defrost and remove peas from their pods. One 450g (15 oz)  packet yields about 1 cup of beans.