Tangy Italian Black Rice Salad

This salad is great for lunch or dinner - add chicken or shrimp for a heartier meal. Also, the salad lasts, even with the dressing for a few days... Great for brown bag lunches!

Provided by: Lisa Lotts

Categories: Main Course Salad

Time: 20 min

Yield: 4 servings

Number Of Ingredients: 15



Prep Time

51 mins

Cook Time

1:42 hours

Total Time

0:04 hours

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