Black Rice Salad with Lemon Vinaigrette 

By Dani Potts | July 30, 2024

Total time: 30 mins, Servings: 4

INGREDIENTS

  • 1 cup black rice(sub farro, brown rice, or barley if desired)
  • ½ cup walnuts
  • ¼ cup lemon juice
  • 1 lemon zested
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave or honey
  • ¼ cup olive oil
  • 4 green onions
  • 1 cup edamame
  • 1 cup grape tomatoes
  • 4 ounces sugar snap peas or green beans
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Cook farro or rice according to instructions. Once cooked, spread out on a plate or baking sheet to let cool.
  2. Meanwhile spread the walnuts out on another baking sheet. Toast in oven, tossing once, until fragrant(8-10 minutes). Let cool, then chop.
  3. Whisk lemon juice, lemon zest, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle the olive oil. Season with salt and pepper.
  4. Toss rice, walnuts, green onion, tomatoes, snap peas, and vinaigrette in a large bowl. Serve with salt and pepper. Enjoy!