Photo by Dave Laus
Black Rice and Edamame Salad with Meyer Lemon Vinaigrette
Prep Time: 10 minutes • Total Time: 50 minutes • Makes 8 servings
• 1 cup black rice, rinsed
• 2 cups water
• ½ cup walnuts, toasted and chopped
• 4 green onions, thinly sliced
• 1 cup frozen shelled edamame, thawed
• 1 cup grape tomatoes, halved
• 1 cup green beans, thinly sliced
• Sea salt
• Freshly ground black pepper
For Vinaigrette:
• ¼ cup Meyer lemon juice or 3 Tbsp store-bought lemon juice
• 2 Tbsps white wine vinegar
• 2 Tbsps water
• 1 Tbsp agave nectar or honey
• 2 Tbsps olive oil
1. In a medium saucepan, add rice and water; bring to a boil, then cover and reduce to simmer. Cook rice until just tender, about 35–40 minutes. Drain well by spreading out on a rimmed baking sheet, and let cool.
2. Whisk lemon juice, vinegar, water, and sweetener in a small bowl. Whisking constantly, gradually drizzle in the oil to emulsify.
3. In a large bowl, toss rice, walnuts, green onions, edamame, tomatoes, and green beans with the vinaigrette.
4. Season to taste with salt and pepper.
