Black Rice and Soy Salad With Asian Dressing

• 3 cups cooked black rice 1 cup uncooked
• 1 red bell pepper, diced
• 13 cup walnut pieces
• 1 cup edamame
• 1/2 pound tofu
• 1 tablespoon soy sauce
• 2 tablespoons minced chives
• 1/4 cup chopped cilantro
• 1/2 to 23 cup (to taste) sesame ginger vinaigrette

1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
2. Slice the tofu about 1/2 inch thick, and blot with paper towels.
3. Cut into 1/2-inch dice, and toss with the soy sauce.
4. Add to the rice along with the chives and cilantro.
5. Just before serving, toss with the vinaigrette.

black rice, red bell pepper, walnut pieces, edamame, tofu, soy sauce, chives, cilantro, sesame ginger vinaigrette

Taken from cooking.nytimes.com/recipes/1013484 (may not work)