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Bon Appétit

Black Rice Salad with Lemon Vinaigrette

4.0

(78)

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The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

Recipe information

  • Total Time

    1 hour 20 minutes

  • Yield

    6 Servings

Ingredients

1

cup black rice (preferably Lotus Foods Forbidden Rice)

Kosher salt

1

/2 cup walnuts

1

/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice

2

tablespoons white wine vinegar

1

tablespoon agave syrup (nectar) or honey

1

/4 cup extra-virgin olive oil

4

scallions, thinly sliced

1

cup frozen shelled edamame, thawed

1

cup grape tomatoes, halved

4

ounces green beans, thinly sliced (about 1 cup)

Freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 350°. 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.

    Step 2

    Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.

    Step 3

    Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.

    Step 4

    Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 310 Fat (g) 18 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 35 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 8 Sodium (mg) 110
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