It’s time for this black rice salad with beef: fresh, flavorful, and high-protein — perfect for meal prep or summer picnics.
If you’ve never tried black rice in a salad, this is your sign to do it! This Black Rice Salad with Beef and Fresh Herbs is bold, satisfying, and totally different from your usual rice salad. It’s gluten-free, high in protein, packed with flavor, and best of all — it tastes even better after a day or two in the fridge. Whether you’re meal-prepping lunches for the week, planning a summer picnic, or just want something a little special, this dish checks all the boxes.
What makes it extra special? It combines the nutty bite of black rice, savory ground beef, tender kale, and a bright lemon-herb dressing that ties everything together. And if you don’t have black rice? No worries — it works beautifully with white or brown rice too.
Why You’ll Love It
- Naturally gluten-free
- Rich in protein and fiber
- Perfect for meal prep (lasts 2–3 days in the fridge)
- Customizable with your favorite herbs or greens
- Fresh and satisfying for summer lunches or dinner
How to Make Black Rice Salad with Beef
Ingredients (Serves 2)
- 120 g black rice (4.2 oz)
- 100 g ground beef (3.5 oz)
- 40 g kale, chopped (1.4 oz) — or black cabbage, chard, spinach, depending on the season
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 tablespoon chopped fresh parsley
- 1/2 tablespoon chopped fresh basil
- Salt and pepper to taste
Black Rice Salad with Beef: Step-by-step Instructions
Cook the Rice
Bring a pot of salted water to a boil and cook the black rice according to the package instructions until al dente. Drain and let it cool to room temperature.
Prepare the Beef
In a non-stick skillet, heat 1 tablespoon of olive oil. Add the ground beef with a pinch of salt and pepper. Cook until browned and crumbly. Remove from heat and let cool.
Soften the Kale
Place the chopped kale in a microwave-safe bowl with a pinch of salt and 1 tablespoon of olive oil. Microwave on high for 1 minute, just until slightly wilted.
TIPS & TRICKS — No microwave? Sauté the kale in a pan with 1 tablespoon of water and oil until it softens a bit. Let cool.
Assemble the Salad
In a large bowl, combine the cooked rice, beef, and kale. Add the remaining olive oil, lemon juice, minced garlic, parsley, and basil. Mix thoroughly.
Season and Serve
Taste and adjust with salt and pepper. Divide into bowls or lunch containers and garnish with fresh basil leaves if desired. Serve cold or at room temperature.
How to Store This Black Rice Salad
This salad stores beautifully in the fridge for 2–3 days in an airtight container. In fact, the flavors develop even more the next day. It’s ideal for meal prep or for making ahead for picnics and office lunches.
Tips & Variations
- Rice swap: Can’t find black rice? Use wild rice, brown rice, or even basmati.
- Protein twist: Try shredded rotisserie chicken or cheese instead of beef.
- Make it vegan: Use plant-based ground meat, tofu or chickpeas instead of beef.
- Extra flavor: Add chopped sun-dried tomatoes or toasted seeds for more texture.
Black Rice Salad with Beef and Fresh Herbs
Ingredients
- 120 g black rice
- 100 g ground beef
- 40 g kale chopped — or black cabbage, chard, spinach, depending on the season
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove minced
- 1/2 tablespoon chopped fresh parsley
- 1/2 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the black rice according to the package instructions until al dente.
- Drain and let it cool to room temperature.
- In a non-stick skillet, heat 1 tablespoon of olive oil. Add the ground beef with a pinch of salt and pepper. Cook until browned and crumbly.
- Remove from heat and let cool.
- Place the chopped kale in a microwave-safe bowl with a pinch of salt and 1 tablespoon of olive oil. Microwave on high for 1 minute, just until slightly wilted.
- In a large bowl, combine the cooked rice, beef, and kale.
- Add the remaining olive oil, lemon juice, minced garlic, parsley, and basil. Mix thoroughly.
- Taste and adjust with salt and pepper.
- Divide into bowls or lunch containers and garnish with fresh basil leaves if desired.
- Serve cold or at room temperature.
