Black Rice Salad with Lemon Vinaigrette
A vibrant and nutritious salad featuring black forbidden rice, fresh vegetables, and toasted walnuts, dressed in a bright Meyer lemon vinaigrette. This colorful dish combines protein-rich edamame, crisp green beans, and juicy grape tomatoes for a delicious and healthy meal.
Ingredients
- •1 cup black rice (preferably Lotus Foods Forbidden Rice)
- •1 teaspoon Kosher salt
- •½ cup walnuts
- •¼ cup Meyer lemon juice
- •2 tablespoons white wine vinegar
- •1 tablespoon agave syrup
- •¼ cup extra-virgin olive oil
- •4 whole scallions
- •1 cup frozen shelled edamame
- •1 cup grape tomatoes
- •4 ounces green beans
- •¼ teaspoon black pepper
- •Ingredient info
Cooking Instructions
- 1.
Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
40 min
- 2.
Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
10 min
- 3.
Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
5 min
- 4.
Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
5 min
