Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette Recipe

A salad of cilantro-flecked black rice with mango, orange, avocado, red onion, and pepitas is tied together with chili-spiked orange vinaigrette. Jennifer Olvera

This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette.

Note: Do not overcook the rice: You want it to stand up to the vinaigrette without turning into a soggy mess. Remove it from the heat right when it loses its bite.

Recipe Facts



Active: 15 mins
Total: 45 mins
Serves: 6 to 8 servings

Rate & Comment


  • For the Vinaigrette:
  • 1/4 cup fresh orange juice from 1 orange
  • 1 1/2 tablespoons red or white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 2 cups cooked black rice (see note)
  • 1/2 mango, diced
  • 1 avocado, diced
  • 1 orange, segmented
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped cilantro
  • 1/3 cup pepitas, lightly toasted


  1. For the Vinaigrette: Whisk together vinaigrette ingredients in a small bowl, seasoning generously to taste with salt and pepper. Reserve.

  2. For the Salad: Place rice in a large bowl. Add mango, avocado, orange, onion, and cilantro. Whisk vinaigrette again and add to rice a few tablespoons at a time, gently tossing salad, until dressed to taste; reserve additional vinaigrette for passing at the table. Taste and season with salt and pepper, if needed. Garnish with pepitas and serve.

This Recipe Appears In