We snagged this gorgeous salad recipe from The Wellness Kitchen Cookbook (available at amazon.com). Its creator happens to be registered dietitian Paulette Lambert, nutritional expert on ABC’s Extreme Makeover: Weight Loss Edition. Loaded with plant-based protein, fiber and
antioxidants and bursting with bright flavors, it’s a meat-free winner in our books.
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 Tbsp white wine vinegar
2 Tbsp water
1 Tbsp agave nectar or honey
2 Tbsp 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.
Photography Dave Laus
