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A bowl of Forbidden (black rice) salad in a white bowl.

Forbidden Rice Salad

Slightly nutty, full of fresh crunch from peppers and onion, with a refreshing vinaigrette dressing, this Forbidden Rice Salad was a hit as the 2013 Winter Fancy Food Show in San Francisco
4 from 1 vote
Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Rice & Grains, Salads, Side Dish
Cuisine American, Italian
Servings 8 servings
Calories 210 kcal


  • 4 cups cooked black forbidden rice
  • 1 ½ cups finely diced red yellow, and orange bell peppers (about ½ cup each)
  • 1 cup finely diced red onion
  • ¾ cup minced parsley
  • ½ cup red wine vinegar
  • ¾ to 1 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste


  • In a large bowl combine the rice, peppers, onion, and parsley. 
  • Add the vinegar and stir to incorporate; add ¾ cup oil and stir gently. Taste and season with salt and pepper. Add additional oil, if desired. Serve at room temperature. 
  • This salad is best when refrigerated, covered, overnight to allow the flavors to blend. Bring to room temperature prior to serving


Serving: 1gSodium: 43mgFiber: 1gCalories: 210kcalPolyunsaturated Fat: 17gSaturated Fat: 3gFat: 20gProtein: 1gCarbohydrates: 7g
Keyword black rice salad, Forbidden Rice, rice salad
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