Author Notes
Not just another salad! This one has tender black rice, soft mozzarella, crunchy bell peppers, tomatoes and a tangy lemon vinaigrette! —garlic and zest
Ingredients
- for the salad:
-
2 cups
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 cups
kale leaves, tough stems removed, finely chopped
-
1/4 cup
fresh basil leaves, thinly sliced
-
2 tablespoons
fresh mint leaves, thinly sliced
- for the lemon vinaigrette:
-
1
lemon, zested and juiced
-
1 teaspoon
dijon mustard
-
4 tablespoons
olive oil
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
black pepper
-
1
large clove garlic, minced
Directions
-
Combine the rice, bell peppers, onion, tomato, mozzarella and kale into a large bowl. Set aside.
-
In a small bowl, whisk together the lemon zest, juice, dijon mustard, olive oil, salt, pepper and garlic until emulsified.
-
Add the basil, mint and dressing to the salad and toss well to combine. Serve.
See what other Food52ers are saying.