Black Rice Salad With Lemon Vinaigrette

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

1. Preheat oven to 350u0b0F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

black rice, kosher salt, walnuts, lemon juice, white wine vinegar, syrup, extravirgin olive oil, scallions, grape tomatoes, green beans, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/black-rice-salad-with-lemon-vinaigrette-51160880 (may not work)