It seems every summer I find a new salad recipe and continue to make it throughout the season for every event we are invited to share something. Well, I think this is the 2012 recipe for the summer. It is easy and can be adapted to most any taste buds (especially you cilantro haters out there). This was taken from Bon Appetit. The colors are beautiful and the salad is quite tasty and delicious. My husband said this salad belongs in a bistro showcase!
1/4 cup or more of fresh lime juice
2 T. vegetable oil
1 T. fish sauce ( I didn’t use it)
2 cups black rice (sometimes called forbidden rice)
2 just ripe mangoes, peeled, pitted, cut into 1/2″ dice
1 cup cilantro, chopped
1 cup red onion, finely chopped
1/2 cup unsalted, dry-roasted peanuts ( I used cashews, toasted on the stove)
2 jalapenos, seeded and minced ( I only used 1)
1. Remove peel and white pith from oranges. Working over a bowl to catch the juices, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a sieve into a smaller bowl and reserve segments.
2. Add lime juice, oil and fish sauce if using to bowl with orange juice; whisk to blend. Set aside.
3. Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season with salt and cover. Reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes. Remove from heat and let stand, covered for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season with a bit more salt, taste and let cool.
4. Place mangoes and rest of the ingredients in a large bowl. Add rice and toss gently to combine. Season with a bit more salt if needed and perhaps a touch more of lime juice.