Black Rice Veggie Salad

You could use brown rice in this gluten-free vegan recipe, but it would not be nearly as pretty or nutritious.

Black Rice Veggie Salad

Ingredients

Applesauce Vinaigrette

• 6 Tbsp. unsweetened natural apple sauce
• 3 Tbsp. apple cider vinegar
• 1 1/2 Tbsp. balsamic vinegar
• 1 1/2 Tbsp. maple syrup
• 1 1/2 tsp. spicy mustard (I use Nathan's Famous Deli Style Mustard)
• 1/2 tsp. ground cumin
• 1/2 tsp. fine sea salt
• 1/4 tsp. ground cinnamon
• ground black pepper to taste

Salad

• 5-6 cups cooked black rice
• 1/2 red onion chopped (optional)
• 1 cucumber peeled and seeded, chopped
• 1 cup baby carrots
• 2 cups baby kale or other dark leafy green
• 15 oz canned low sodium kidney beans rinsed and drained (or about 2 cups cooked beans)
• 3/4 cup raisins

Instructions

Applesauce Vinaigrette

1. Add vinaigrette ingredients to an immersion blender cup and blend until well mixed.

Salad

1. Add chopped onion and cucumber to a large mixing bowl.
2. Place carrots in a food processor fitted with an S blade and pulse until carrots are coarsely minced, then scrape them into the mixing bowl.
3. Place baby kale in the food processor and pulse until it is coarsely minced, then scrape it into the mixing bowl.
4. Add kidney beans, raisins and 1/2 of applesauce vinaigrette to mixing bowl and stir to blend.
5. Add rice and remaining applesauce vinaigrette and stir until completely mixed.
6. Serve salad chilled or at room temperature. Store in refrigerator for up to 3 or 4 days.

Recipe Notes

Prep time assumes rice has been cooked ahead of time. Add 50 minutes cook time to prepare rice.

https://veggieprimer.com/black-rice-veggie-salad/