In a medium pot, combine black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until rice is tender.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooked black rice, diced mango, avocado, cherry tomatoes, red bell pepper, red onion, and cilantro.

Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.