Tangy Italian Black Rice Salad

This is not your typical salad. Nope, it’s the kind of dish that makes you want to eat more. The kind of meal you eat with your arm protectively guarding the contents of your plate from passersby. You never know when someone’s going to swoop in for a bite of fresh mozzarella.



Prep Time

57 mins

Cook Time

2:00 hours

Total Time

0:36 hours

2 cup Black Rice
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
4 Scallion
1 Tomato
1 Fresh Mozzarella Cheese Ball
2 cup Kale
1/4 cup Fresh Basil Leaf
2 tablespoon Fresh Mint Leaves
1 Lemon
1 teaspoon Dijon Mustard
4 tablespoon Olive Oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 clove Garlic
Place the Black Rice (2 cup) into a bowl and set aside.
Dice the Red Bell Pepper (1/2) and the Yellow Bell Pepper (1/2) into 1/2" pieces. Thinly slice the Scallion (4).
Finely chop the Kale (2 cup).
Cut the Fresh Mozzarella Cheese Ball (1) into 1/2" pieces.
Dice the Tomato (1) into 1/2" pieces. Combine the rice, bell peppers, onion, tomato, mozzarella and kale into a large bowl. Set aside.
In a small bowl, zest the Lemon (1) and juice it. Mince the Garlic (1 clove). Then add Dijon Mustard (1 teaspoon), Olive Oil (4 tablespoon), Kosher Salt (1/2 teaspoon) and ground Ground Black Pepper (1/4 teaspoon). Whisk together until emulsified.
Thinly slice the Fresh Basil Leaf (1/4 cup) and the Fresh Mint Leaves (2 tablespoon). Add the basil, mint and dressing to the salad and toss well to combine. Serve.