Traditional recipes

Black Rice Salad with Lemon Vinaigrette

Black Rice Salad with Lemon Vinaigrette

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.


  • 1 cup black rice (preferably Lotus Foods Forbidden Rice)
  • 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

Recipe Preparation

  • Preheat oven to 350°. 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.

  • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.

  • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.

  • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

Recipe by Lake Austin Spa Resort in Austin TX,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 310 Fat (g) 18 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 35 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 8 Sodium (mg) 110Reviews Section

Wild rice salad with dried fruit and lemon vinaigrette

This wild rice salad is loaded up with all kinds of goodness. Crunchy vegetables, a tangy lemon vinaigrette and delicious sweet busts from organic dried fruit. Perfect for making ahead and versatile too. Thanks to Fruit Bliss for sponsoring this post.

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I don't know about you, but as we move in to fall (how, already?!), I'm less likely to reach for leafy greens and prefer slightly heartier salads. I'm also always up for lunch ideas that I can make ahead to make mornings easier. Even better if they hold up to being packed as well (like one of these make ahead salads).

This wild rice salad is a wonderfully tasty combination that's also incredibly versatile. It's vegan, gluten free and packed with great ingredients. It works perfectly on it's own as a lunch, but is also ideal as a side dish or on a potluck table.

It's one of those salads that you almost feel healthy eating it, and with good reason. Wild rice is a great whole grain that has a nice nutty flavor and doesn't feel too heavy. I've used it before in my butternut squash wild rice salad and acorn squash wild rice salad. Some grated beets and diced pepper add color and some more great nutrients, not to mention the organic dried fruit.

But despite all those good things, this salad isn't lacking in flavor and will leave you feeling satisfied. Especially the lemon vinaigrette gives a real zinginess that holds it all together.

Probably my favorite part of this salad, though, is the sweet little bursts of flavor from the organic dried fruit in it. I have used a mix of Fruit Bliss's tart cherries, apricots and deglet nour dates that give a wonderful blend of flavor.

Fruit Bliss berries are that bit different from your typical dried fruit in that they are dried without any preservatives or sulphur, then gently rehydrated with a little steam. This means they are soft and ready to eat straight out the bag, or incorporate into dishes like this.

My kids and I have been happily snacking on the apricots and dates any chance we get, and can't wait to try some of the other options. Knowing they are organic and non-GMO is an added bonus.

This wild rice salad is a wonderful combination of textures and flavors. A little tart from the vinaigrette, sweet from the dried fruit, with crunchy veg and tender fruit. And a whole lot of wholesome tastiness. Whether you enjoy it immediately, or make it to pack with you, make sure you enjoy it soon.

Creamy Meyer Lemon Vinaigrette Recipe

We know, we know. Many of you are still freezing while we&rsquore basking in Southern California&rsquos warm embrace. It&rsquos a catch-22 situation with this post because we get e-mails requesting more updates on the garden, but if we do, we certainly don&rsquot wan&rsquot to be rubbing today&rsquos 78°F sunshine in anyone&rsquos blog face. But we will talk about this yummy Meyer lemon vinaigrette recipe.

As we mentioned, folks are asking us to write about our garden updates more, what we&rsquore currently growing and how the pesky possums&rsquos are treating us (you, smart asses!). We&rsquove been cautious to gloat about our freakishly warm &ldquoWinter&rdquo, but since we&rsquove made weather peace with all of you, here&rsquos the update: The garden is going friggin crazy and so it&rsquos time to make this meyer lemon vinaigrette recipe.

Victory gardening = lettuce + lemons = dinner!

Our Victory Garden

To find out more about Victory Gardens, visit Revive the Victory Garden, Red White & Grew, San Francisco&rsquos Victory Garden, or google &ldquoVictory Gardens&rdquo to find a plethora of information at your fingertips.

So, what is in our Victory Garden this month? Our four varieties of radishes are popping up like weeds and they&rsquove become such uncontrollable green critters that we&rsquoll have to eat the radish tops in a salad soon before they fight each other for space. The beets, onions, spinach, tatsoi, mustard greens, soybeans, kohlrabi, broccoli and cauliflower seedlings were all sunbathing in the warm sun today. The leeks have barely poked out to say &ldquohello&rdquo, but in a few weeks, they&rsquoll be screaming out for more attention.

Mixed Garden Greens

The biggest attention stealers today were all the baby, mixed green lettuce and meyer lemons. This is the time of year that we drown in tender lettuce and beautiful citrus. With 13 citrus trees in the garden, this is the time of year that we, literally, Zest To Death! Although not all the citrus trees are bearing fruit now, what we do have on the trees is enough to eat and perfume our house with. It was only appropriate to have our first big garden salad of mixed greens, tossed in a creamy meyer lemon vinaigrette. The simple blend of fresh meyer lemon juice, some olive oil and touch of other seasons just can&rsquot be beat. The bright, aromatic flavors of fresh lemon juice on soft lettuce leaves, crispy stems and some added crunch from nuts was what we call, a Victory dinner.

What a well deserved dinner this was, especially for Todd. He spent 4 hours trimming half of our 32 ficus hedges, to be saved for mulch throughout the year. A round of applause for the mulch man, Todd! He&rsquos my pruning hero.

Italian Black Rice Salad with Vinaigrette

This Black Rice Salad is our Gusti take on this Bon Appetit recipe. It’s a wonderful summer dish. Best of all, after you nail the rice and the vinegar dressing, you can have fun adding your own ingredients based on what you’ve got.

1/2 bag of Black Rice
Sea Salt
1 bag of Tuscan Pine Nuts
3 tablespoons lemon juice
2 tablespoons Sirk Grape Vinegar
1 tablespoon Eucalyptus Honey (softened by placing jar in hot water)
1/4 cup Tuscan Extra Virgin Olive Oil
4 scallions, thinly sliced
a couple handfuls of thinly sliced carrots
a couple handfuls of peas
vegetable of your choice! (We love using sliced Maida Sun Dried tomatoes. Also, not a vegetable, but shrimp are great too.)

1. Cook rice in a medium saucepan of boiling salted water until tender but al dente, aprox. 25-35 minutes
2. While rice is cooking, toast pine nuts in a pan on the stove and then let cool
3. Drain rice well, spread out on a flat surface, and let cool
4. Whisk lemon juice, vinegar, and honey together, while whisking gradually add in EVOO, then add salt
5. Toss rice with vegetables then add vinaigrette and season with salt if needed

Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book

Continuing our roast chicken dinner from Michael Ruhlman's technique bible, Ruhlman's Twenty, we're moving onto the salad course. Mastering the art of a vinaigrette is the kind of skill that none of us should go without. Why? Well. Because even the fanciest (and priciest) storebought dressings have nothing on the ones that you make at home. Homemade is cheaper, tastier, and entirely more satisfying than opening up a bottle of gloopy Catalina or overly salty Caesar.

In his latest cookbook, Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken.

Adapted from Ruhlman's Twenty by Michael Ruhlman. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved


Try this Black Beans and Rice Mango Salad made with black beans, chopped mango, cherry tomatoes, vinaigrette and zesty Minute® Ready to Serve Cilantro & Lime Jasmine Rice. Done in 5 minutes or less, it’s an easy, low-maintenance dish with tons of flavor.

Heat rice according to package directions. Cool slightly.

Combine black beans, mango, tomatoes, green onion and vinaigrette of your choice in a medium bowl.

Recipe Tips

Use your favorite, prepared vinaigrette for this recipe. Or, use a homemade variety made with olive oil, vinegar or lemon juice and herbs.

Your New Summer Side

Is there anything better than black beans and rice? Not in our eyes! Especially when there’s mango involved. This Black Beans and Rice Mango Salad tops a few of our lists for many reasons.

When we say this salad is quick and easy, we mean it. You’ll go from prep to plate, or serving bowl, in about 5 minutes — tops! Additionally, it’s the ultimate summer side dish for those looking to liven up their next barbecue.

Prepare this salad for a tasty meal prep option. It makes 2 servings and is excellent for those who like to keep things interesting throughout the week. Additionally, this salad can accompany anything from grilled steak and rotisserie chicken to baked fish or tofu.

Choosing Your Mango

If you’re not sure how to pick the right mango, we’re here to help. Use these two tips to help you pick a ripe mango.

The first thing you should do is feel it. Make sure you select a mango that’s slightly soft when squeezed. Much like choosing an avocado, it should be firm but feel slightly soft under the skin when pressed. Secondly, don’t be afraid to give your mango a whiff. Ripe mangos will have a fruity aroma.

Once you’ve found a few good mangos, don’t let them go to waste! Save a few slices to top this Easy Rice Pudding dessert.

  • Italian Orzo Pasta Salad: For more of an Italian flavor, use the dressing in this Italian garbanzo bean salad.
  • Orzo Pasta Salad with mozzarella: Replace the feta cheese in this recipe with mozzarella! Either cube a block into small pieces or use small mozzarella pearls.
  • Add some protein: add a drained can of chickpeas to this salad. Another great protein addition would be some grilled chicken or steak or some chopped pepperoni or salami.
  • Orzo Pasta Salad for a crowd: This recipe easily doubles or triples for a large group.
  • Add some fresh herbs: Besides the parsley, add in some fresh basil.

Black Rice Salad with Lemon Vinaigrette - Recipes

As I read the May issue of Bon Appetit, I noticed one mention after the next of little, old Austin. I thought: what are we, Portland? Clarks Oyster Bar was noted in Dish of the Moment regarding shrimp toast in a list of uses for hot sauce, the Michelada was inspired by one from a dive bar in Austin and in the Good Health section, there was a story about our Lake Austin Spa Resort. We are pretty proud of our food scene here in Austin, so it’s nice to see our city being referenced more often in magazines lately. It was in that story about Lake Austin Spa where I found this Black Rice Salad, and the recipe is available online. This is an ideal dish to have on hand as our hot, summer weather settles in. Having a big bowl of this in the refrigerator makes grabbing a healthy lunch easier than ever. I collected some local green beans and tomatoes at the farmers’ market and mixed them with thawed edamame and sliced green onions. The bright red of the tomatoes and greens of the other vegetables look great with the dark, glossy black rice. Toasted walnuts add some protein and crunch.

Black rice requires about 35 to 40 minutes of cooking, so start that first. Once the rice is tender, you need spread the rice on a baking sheet to let it cool. While the rice cooks, toast the walnuts in the oven, and whisk together the vinaigrette. Lemon juice, white wine vinegar, and honey were whisked together, and olive oil was drizzled in while whisking to complete the vinaigrette. Season with salt and pepper to taste. I like a lot of pepper with lemon. The original recipe doesn’t include cooking the green beans, but I don’t really like raw green beans so I blanched them after cutting them into small pieces. The edamame was thawed, the green onions were thinly sliced, and the grape tomatoes were halved or quartered. Everything was tossed in a large bowl, and the salad was ready for serving.

You could add a little decadence to this otherwise very healthy dish by topping it with crumbled goat cheese or feta, but it really doesn’t need it. My favorite accompaniment to it was extra tomatoes since they’re so good right now. This dish is just one more thing to love about Austin.

How to make Preserved Lemon Vinaigrette:

After the lemons have aged in the salt and lemon juice the rinds will be tender and have acquired a lovely flavor without the bitterness of fresh lemons. The flesh inside of the lemon becomes slightly transparent with a soft, jam-like consistency. The entire lemon is edible! Except for the seeds of course.

Soft preserved lemons ready for vinaigrette

Most basic vinaigrettes can have the ingredients whisked together in a dish or added to a jelly jar and shaken. We are using only the rind of one lemon for our vinaigrette and you will need a blender or food processor to get a smooth creamy consistency. I love using my mini-food processor for this vinaigrette.

  • Rinse one preserved lemon under cold water, then pat dry with a paper towel.
  • On a cutting board, cut the lemon into quarters and scrape the flesh out. Return the flesh to the jar of lemons for future use.
  • Cut the lemon rind into smaller pieces and place in the blender/processor.
  • Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
  • Pour the oil into the processor and blend the mixture for another 30-seconds until smooth and creamy.
  • Taste and season with a pinch of white pepper.
  • Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.

Notice that we did not include salt in our recipe. The lemons will have absorbed enough salt to season the vinaigrette. But, you should taste it. If your taste buds tell you it needs more salt&hellipthen go for it. Pour this incredible vinaigrette on your salad, toss and enjoy!

Crisp green salad with preserved lemon vinaigrette!

Black Rice Salad with Lemon Vinaigrette - Recipes


1 cup diced cucumbers

1/4 cup sliced scallions

grated zest of 1 lemon

6 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

2 tablespoons dried parsley

1 clove garlic, grated or pressed

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

In a medium mixing bowl, combine farro, cucumbers, tomatoes, and scallions.

medium mixing bowl, whisk together the lemon zest, lemon juice, olive oil, parsley, garlic, salt, and pepper pour over salad and mix well.

Serve salad at room temperature.

Farro grains are cooked in boiling water until tender. I used quick-cooking farrow, which takes about 10 minutes. Larger farrow grains can take up to 30 minutes to become tender. Follow the package directions.

Easy Lemon Vinaigrette Salad Dressing Recipe

This lemon vinaigrette salad dressing recipe is so easy and so basic that I have totally taken it for granted and never thought to post it here on ye olde blawg. But a friend of mine can’t get enough of it, and I realized that maybe it was worth posting after all.

When I got on the real food bandwagon, one of the first things I happily gave up was bottled salad dressing. I admit to buying a bottle of ranch every now and again (my kids love it on salads and raw veggies) but for the most part, bottled dressings all have the same taste about them, to say nothing of the added preservatives and crap, so I’m much happier making my own. Now that I make my own, I can barely tolerate a store-bought bottle of salad dressing.

My favorite homemade salad dressing is some version of a vinaigrette. I used to be all about the balsamic, but now my fave is this lemon vinaigrette. It’s quite versatile and goes with almost any meal. It’s perfect for dressing those freshly picked CSA greens. You can add chicken or shrimp or fish to make a meal, and add any of your favorite salad toppings.

I prefer it with fresh lemon juice, but you can certainly use bottled. I also love it with fresh garlic and thyme, but again, use what you have. If you don’t care for raw garlic, feel free to omit. It’s packed with nutritional benefits though!!

Watch the video: Warm Wild Rice Salad Full Of Flavor and Crunch (January 2022).