Black rice salad with lemon vinaigrette

Delight in the exquisite flavors of black rice salad drizzled with zesty lemon vinaigrette. A culinary masterpiece that tantalizes the taste buds!

Ingredients:

• cup black rice (preferably Lotus Foods Forbidden Rice)
• Kosher salt
• /2 cup walnuts
• /4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
• tablespoons white wine vinegar
• tablespoon agave syrup (nectar) or honey
• /4 cup extra-virgin olive oil
• scallions, thinly sliced
• cup frozen shelled edamame, thawed
• cup grape tomatoes, halved
• ounces green beans, thinly sliced (about 1 cup)
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 350°. Boil rice in a medium pot of salted water until soft, for about 35-40 minutes. Once ready, drain the rice thoroughly, then spread it out on a plate or baking sheet with edges, and let it cool down.
2. While the rice is cooking, lay out the walnuts on a different baking sheet with edges. Toast them in the oven, stirring occasionally, until they give off a nutty aroma, for 8-10 minutes. Allow them to cool down before chopping them up.
3. Combine lemon juice, vinegar, and agave in a small bowl. While whisking continuously, slowly pour in the oil. Season the dressing with some salt.
4. Mix together the cooked rice, chopped walnuts, sliced scallions, edamame, cherry tomatoes, green beans, and the vinaigrette in a large bowl. Add salt and pepper to taste.

Summary:

• Calories: 1888 kcal
• Fat: 107 g
• Protein: 46 g
• Carbs: 200 g
• Potassium: 2267 mg
• Magnesium: 527 mg