Mexican-Inspired Black Rice Salad
Of late, this salad has become our go-to lunch at VEGGIN OUT. There's just something about all the colours, flavours, and textures that has us buzzing with joy. There are a few components; however, the execution of this dish is relatively quick and easy. The longest and hardest part is - cooking your own rice! If you want to speed up the process, feel free to buy pre-cooked rice packets.
Serves 4 | 10 mins prep | 20 mins cook
1 cup black rice, cooked according to packet instructions
2 x small eschallots, sliced into rounds
1 x lime
2 x small corn cobs, husk removed
150g cherry tomatoes, quartered
150g Greek or Danish feta, crumbled
1/4 bunch coriander, roughly chopped including the stems
~ 1/4 cup EVOO
Salt and pepper to taste
Step 1. Spread the hot cooked rice on a flat tray to let cool slightly.
Step 2. Place sliced eshallots into a small bowl. Squeeze the lime juice over the onions, season with salt, and stir to combine. Set aside to pickle.
Step 3. Heat a medium-sized frying pan over high heat.
Step 4. Meanwhile, cut the very top of the okra off making sure not to slice into the okra (you'll know you've achieved this when the okra becomes sappy don't be alarmed we can still work with this).
Step 5. Lightly oil the corn cobs and okra before adding these to the pre-heated frying pan. Remove when cooked and nicely charred. Let cool slightly before slicing the kernels of the cob and cutting the okra into rounds.
Step 6. Add all of the ingredients to a serving bowl, including the pickled onions, lime juice and EVOO. Season to taste with salt and pepper. Taste and adjust the balance before serving.