Edamame & Forbidden Rice Salad Recipe

Bymia larkspur
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Introduction

This Edamame & Forbidden Rice Salad is a vibrant and nutritious dish packed with fresh flavors and textures. It combines the nutty taste of black rice with creamy avocado and crisp cucumber, all brought together by a zesty, tangy dressing. Perfect as a light lunch or a side dish for your next meal.

A dark brown bowl filled with a fresh salad sits on a white marbled surface, held by a person wearing a black shirt. The salad has three visible layers: a base of bright green edamame and zucchini pieces, mixed with small black rice grains, and topped with fresh green cilantro leaves and sprinkled white sesame seeds. Two wooden-handled forks rest inside the bowl. In the foreground, an orange candle and some blurred green leaves add warmth and depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1.5 cups black rice (cooked)
  • 2 cups shelled edamame (thawed)
  • 1 avocado (diced)
  • 2 cucumbers (diced)
  • 1 cup cilantro (finely chopped)
  • 1 tbsp sesame seeds
  • 1 lime, juice and zest
  • 1 garlic clove (minced)
  • 1 tbsp fresh ginger (minced)
  • 1/2 tsp red chili flakes
  • 1 tbsp tamari
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup

Instructions

  1. Step 1: Prepare the dressing by combining lime juice and zest, minced garlic, minced ginger, red chili flakes, tamari, sesame oil, and maple syrup in a small bowl. Mix well until fully incorporated.
  2. Step 2: In a large bowl, mix the cooked black rice, shelled edamame, diced avocado, diced cucumbers, chopped cilantro, and sesame seeds. Pour the dressing over and toss gently to combine. Serve immediately.

Tips & Variations

  • For added crunch, sprinkle toasted almonds or cashews on top before serving.
  • Use fresh lime juice for the best flavor, but bottled lime juice works in a pinch.
  • Swap tamari for soy sauce if you don’t need a gluten-free option.
  • Add chopped scallions or green onions for extra freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, you can add it just before serving if storing leftovers. Gently re-toss the salad before eating. This dish is best enjoyed cold or at room temperature.

How to Serve

A large dark brown wooden bowl contains a mixed salad, held by a woman’s hands at both sides. The salad has three main layers: bright green edamame beans scattered throughout, diced light green cucumber pieces, and dark black rice or beans mixed in. On top, fresh bright green cilantro leaves are spread evenly with a sprinkle of white sesame seeds and small red pepper flakes for texture. Two wooden-handled metal spoons stand upright in the salad, placed near the center of the bowl. The bowl sits on a white marbled surface with a soft gray cloth on the right side and a blurry orange candle and green plant in the foreground. The person holding the bowl wears a black shirt. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to a day in advance, but for the freshest taste, add the avocado just before serving to prevent browning.

Is black rice the same as forbidden rice?

Yes, black rice is often called forbidden rice due to its dark color and historical rarity. Both terms refer to the same type of rice.

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Edamame & Forbidden Rice Salad Recipe

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★★★★★

4.8 from 66 reviews

This refreshing Edamame & Forbidden Rice Salad combines nutty black rice with vibrant edamame, creamy avocado, and crisp cucumber, tossed in a zesty and slightly spicy lime-ginger dressing. Perfect as a nutritious and flavorful vegetarian meal or side dish that’s easy to prepare and packed with wholesome ingredients.

  • Author: mia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (for black rice cooking)
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Gluten Free, Vegan, Vegetarian

Ingredients

Scale

Salad

  • 1.5 cups black rice (cooked)
  • 2 cups shelled edamame (thawed)
  • 1 avocado (diced)
  • 2 cucumbers (diced)
  • 1 cup cilantro (finely chopped)
  • 1 tbsp sesame seeds

Dressing

  • 1 lime (juice and zest)
  • 1 garlic clove (minced)
  • 1 tbsp fresh ginger (minced)
  • 1/2 tsp red chili flakes
  • 1 tbsp tamari
  • 1/2 tbsp sesame oil
  • 1 tbsp maple syrup

Instructions

  1. Prepare the dressing: In a small bowl, combine the lime juice and zest, minced garlic, minced ginger, red chili flakes, tamari, sesame oil, and maple syrup. Whisk thoroughly until the mixture is well blended and emulsified, creating a zesty, spicy dressing.
  2. Combine the salad: In a large mixing bowl, add the cooked black rice, thawed shelled edamame, diced avocado, diced cucumber, finely chopped cilantro, and sesame seeds. Pour the dressing over the ingredients and gently toss everything together until the salad is evenly coated.
  3. Serve: Transfer the salad to serving bowls or plates and enjoy immediately for the freshest taste and texture.

Notes

  • Cook the black rice ahead of time and allow it to cool before assembling the salad.
  • For extra crunch, toast the sesame seeds lightly before adding.
  • This salad can be stored in the refrigerator for up to 2 days but is best served fresh due to avocado.
  • Adjust chili flakes to your preferred level of spice.
  • Use gluten-free tamari to keep this salad gluten-free.

Keywords: Edamame salad, Forbidden rice salad, Black rice salad, Vegan salad, Gluten-free salad, Healthy rice salad, Asian-inspired salad

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