Instructions 1. Cook black rice according to package. 2. Cut asparagus into ½- inch pieces. 3. In a large bowl, combine cooked rice, asparagus, lime zest, juice, basil, balsamic vinegar, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes. 4. Remove from fridge; fold in guava; gently toss to combine. Drizzle with olive oil. 5. Serve chilled.