Black Rice Salad with Lemon Vinaigrette

From the kitchen of Carly

Nutty black rice gets tossed with crisp vegetables, toasted walnuts, and a bright Meyer lemon vinaigrette. It's substantial enough for lunch, elegant enough for a side dish, and tastes better the next day when flavors settle in.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup black rice (preferably Lotus Foods Forbidden Rice)
  • 1Kosher salt
  • 11/2 cup walnuts
  • 11/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
  • 12 tablespoons white wine vinegar
  • 11 tablespoon agave syrup (nectar) or honey
  • 11/4 cup extra-virgin olive oil
  • 14 scallions, thinly sliced
  • 11 cup frozen shelled edamame, thawed
  • 11 cup grape tomatoes, halved
  • 14 ounces green beans, thinly sliced (about 1 cup)
  • 1Freshly ground black pepper
  • 1Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

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.

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

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

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