Black Rice Salad with Lemon Vinaigrette

Name: Black Rice Salad with Lemon Vinaigrette
Yield: Makes 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; Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

EpicuriousMakes 6 servingsSource

salad black rice walnut meyer lemon scallion edamame grape tomato green bean side dinner vegan vegetarian gluten free dairy free bon appétit

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

Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

Method

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.

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

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

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