Black Rice Salad with Tomatoes, Tamarind, and Green Beans

The Guardian’s food column presents a “low-effort, high-reward” salad that was drafted during a heatwave when cooking felt impractical. The dish combines black rice, green beans, cherry tomatoes, edamame, and a tangy sambal-oelek dressing, aiming for a quick, flavorful meal that serves four.

The Guardian

• Black rice – described in the article as sometimes sold under the names “venus black rice” or “black pearl rice”; cooking time ranges from 20 – 40 minutes depending on whether the grain is pre-cooked.

The Guardian

• Sambal oelek – the recipe recommends the Lucullus brand, available at Asian supermarkets or online, and notes it provides the salad’s “sparkle.”

The Guardian

• Tamarind paste – branded supermarket versions are suggested, with a caution to add it gradually (half a tablespoon at a time) to achieve the desired flavor.

The Guardian

• Additional components include neutral oil (groundnut, sunflower, or rapeseed), garlic, light soy sauce, dark brown sugar, fine green beans, frozen shelled edamame, roasted unsalted cashews, and fresh coriander.

The Guardian

1. Prep the dressing – combine 5 tbsp neutral oil, 2 minced garlic cloves, 4½ tbsp light soy sauce, 1½ tbsp tamarind paste, 1 tbsp dark brown sugar, and ½ tbsp sambal oelek in a large bowl.

The Guardian

2. Cook the beans – bring a large pan of water to a boil, add 200 g green beans, and simmer 6-8 minutes until tender; drain with a slotted spoon and transfer to the dressing.

The Guardian

3. Cook the rice – add 350 g black rice to the same boiling water and follow the packet instructions for tenderness.

The Guardian

4. Combine – once the rice is cooked, mix it with the dressed beans, 350 g halved cherry tomatoes, 100 g defrosted edamame, 60 g chopped cashews, and 40 g chopped coriander.

The Guardian

The article lists a preparation time of 15 minutes and a total cooking window of up to one hour, depending on the rice. The salad is designed for four servings. Cooks are advised to taste the dressing before final mixing, adjusting sambal oelek or tamarind paste to personal preference. The recipe can be saved via the Guardian Feast app for future reference.

The Guardian