Cook the Rice: Rinse black rice under cold water. Bring 2 cups water or broth to a boil, add rice, reduce heat, cover, and simmer for 30–35 minutes or until tender. Drain any excess water and let cool.

Prepare the Veggies: While rice cooks, chop and prep vegetables and herbs.

Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice.

Assemble the Salad: In a large bowl, combine the cooled rice with edamame, bell pepper, carrot, cucumber, scallions, and herbs. Pour dressing over and toss to coat.

Garnish and Serve: Top with nuts and sesame seeds. Serve chilled or at room temperature.