tangy italian black rice salad

Name: tangy italian black rice salad
Yield: 4
Cuisine: Italian
Ingredients: 2 cup cooked black rice, at room temperature; 1/2 red bell pepper, cut to 1/2" dice; 1/2 yellow bell pepper, cut to 1/2" dice; 4 green onions, thinly sliced; 1 large tomato, seeded and cut into 1/2" dice; 1 cup fresh mozzarella, cut to 1/2" dice; 2 cup kale leaves, tough stems removed, finely chopped; 1/4 cup fresh basil leaves, thinly sliced; 2 tablespoon fresh mint leaves, thinly sliced; 1 lemon, zested and juiced; 1 teaspoon dijon mustard; 4 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 large clove garlic, minced

garlic and zest

Photo by garlic and zest

Serves: 4

Not just another salad! This one has tender black rice, soft mozzarella, crunchy bell peppers, tomatoes and a tangy lemon vinaigrette!

Ingredients

for the salad:

2 cup cooked black rice, at room temperature
1/2 red bell pepper, cut to 1/2" dice
1/2 yellow bell pepper, cut to 1/2" dice
4 green onions, thinly sliced
1 large tomato, seeded and cut into 1/2" dice
1 cup fresh mozzarella, cut to 1/2" dice
2 cup kale leaves, tough stems removed, finely chopped
1/4 cup fresh basil leaves, thinly sliced
2 tablespoon fresh mint leaves, thinly sliced

for the lemon vinaigrette:

1 lemon, zested and juiced
1 teaspoon dijon mustard
4 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large clove garlic, minced

Directions

Step 1
Combine the rice, bell peppers, onion, tomato, mozzarella and kale into a large bowl. Set aside.
Step 2
In a small bowl, whisk together the lemon zest, juice, dijon mustard, olive oil, salt, pepper and garlic until emulsified.
Step 3
Add the basil, mint and dressing to the salad and toss well to combine. Serve.

Ingredients

for the salad:

for the lemon vinaigrette:

Directions

Recent Recipes