Black Rice and Edamame Salad With Crunchy Wasabi Almonds Recipe

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If you’re looking for a dish that’s as colorful as it is nutritious, this black rice and edamame salad with crunchy wasabi almonds is worth adding to your recipe list. It’s packed with plant-based protein, loaded with fiber, and topped with a spicy crunch that ties it all together. Perfect as a side dish or a main meal, it balances hearty flavors with refreshing textures.

What Makes Black Rice Unique?

Black rice, sometimes called forbidden rice, is rich in antioxidants, particularly anthocyanins that give it its deep purple hue. It has a slightly nutty flavor, chewy texture, and more fiber compared to white rice. Its nutritional profile makes it ideal for healthy, filling salads.

Why Use Edamame in This Recipe?

Edamame adds plant-based protein and a subtle sweetness that balances the bold flavors of the dish. Since edamame is also rich in vitamins, minerals, and amino acids, it turns a simple salad into a nutrient-dense meal.

Ingredients

For the Salad:

1 cup uncooked black rice
2 cups water
1 cup shelled edamame, cooked
1 red bell pepper, diced
1 small cucumber, diced
2 green onions, chopped
1 medium carrot, shredded
1/4 cup fresh cilantro, chopped

For the Dressing:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon honey or agave syrup
1 teaspoon grated ginger
1 small garlic clove, minced

For the Topping:

1/2 cup wasabi-flavored almonds, roughly chopped
1 tablespoon sesame seeds

Step-by-Step Instructions

Cook the black rice: Rinse the rice thoroughly, then combine with water in a pot. Bring to a boil, reduce the heat, cover, and simmer for about 30–35 minutes until the rice is tender and the water is absorbed. Let it cool slightly.
Prepare the dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic in a small bowl until smooth.
Assemble the salad: In a large bowl, combine the cooled black rice, edamame, red bell pepper, cucumber, green onions, carrots, and cilantro.
Toss with dressing: Pour the dressing over the salad and toss gently to coat.
Add the crunch: Top with chopped wasabi almonds and sesame seeds just before serving.

Can You Make This Salad Ahead of Time?

Yes. You can prepare the salad and store it in the refrigerator for up to two days. For the best texture, keep the wasabi almonds separate and add them right before serving so they stay crunchy.

Variations to Try

Add diced mango for a tropical twist.
Swap cilantro with fresh mint or basil for a different flavor.
Use quinoa instead of black rice for a lighter, gluten-free variation.
Add grilled chicken, shrimp, or tofu for extra protein.

Nutritional Benefits at a Glance

Black rice: Rich in fiber and antioxidants
Edamame: Excellent source of plant-based protein
Vegetables: Packed with vitamins and minerals
Wasabi almonds: Spicy crunch with healthy fats

Serving Suggestions

This salad is versatile:

Serve chilled for a refreshing summer meal.
Pair it with grilled fish or chicken as a side dish.
Pack it for lunch—it holds up well in containers.