Black Rice Salad with Lemon Vinaigrette

By ROBandSEAN

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

Step 1

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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.

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

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

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