Black Rice Salad with Lemon Vinaigrette

I've made this dish a zillion times. It's absolutely gorgeous and just as delicious. I make it with regular lemons because that's what I usually have. Highly recommended.

• hiweslie

• Roslyn, WA

• 7/31/2022

I have been making this salad since it first appeared in the magazine in 2013. It makes a great dish to take somewhere since it can be served room temperature and it is so pretty. You can switch up the vegetables and nuts as you wish - the bright colors of fresh vegetables always looks dramatic next to the black rice. I try to make the rice dress with the vinaigrette the day before and only add the vegetables and nuts soon before serving. This allows the flavors of the dressing to penetrate the rice while avoiding the color of the rice to coat al the veggies.

• Mggiez4

• Twin Cities

• 12/27/2021

This is a delish and beautiful salad. I brought it for a dinner on a friend’s boat, and everyone loved it. The only variation is I added thinly sliced fresh carrots. The lemon dressing will be a go to for more dishes.

• eileeno1234

• Waleska, Ga

• 7/29/2021

Even my picky eater loved this salad.

• lolablue

• Atlanta

• 2/6/2019

Really good, everyone always asks for recipe! I use the honey option. Very pretty dish.

• Anonymous

• Midwest

• 8/6/2018

My new favorite healthy dinner. It’s nutty and earthy and bright from the lemon juice. I added chopped rotisserie chicken. I’ve also subbed snow peas when I didn’t have green beans.

• Anonymous

• Alexandria, va

• 6/23/2018

A very pretty salad. I made it with wild rice, not black rice. Thus I was able to make it the day before with all the ingredients mixed in without worry that the vegetables would take on the color of the forbidden rice. Sliced the green beans lengthwise (exposing the tiny peas inside). Used less than half the dressing.

• jsbjk

• Winnetka, IL

• 6/1/2018

This is a regular part of the rotation now. It looks beautiful and it takes care of feeding any vegetarians at the table. I do it as written, although I often leave out the green beans. There is already so much going on it doesn't need them.

• Anonymous

• Northern California

• 5/23/2016

This is a great dish. Did not have walnuts on hand (making too much banana bread apparently), but I did have pine nuts, which I toasted in a dry pan. It is fabulous.

• Anonymous

• South Carolina

• 4/28/2016

This recipe is marvelous! Took a sample to my daughter & son-in law, not expecting good review. Boy was I wrong! They liked it so much, I was called right away, wishing there had been a bigger sample. It is now requested for our Easter Feast. Problem is Trader Joe's did not have the Black Rice again yesterday. Will be looking at all stores within 20 miles ! You will not be disappointed with this unusual looking delicious dish!

• connieconnors517

• Foxboro, MA

• 3/15/2016

This recipe has a very good blend of flavors. I changed it up a bit, using vegetable stock instead of water for the rice; added approximately 2 Tblsp of dried shallots and 1 tsp of Herb de Provence. Pressured cooked on high pressure for 22 minutes using an Instant Pot; natural pressure release for 10 minutes. Cooled it all on a sheet pan in the freezer for about 10 minutes or so. I didn't have the edameme & have some dietary restrictions from soy products, so substituted a can of rinsed black eye peas instead (I think garbanzo beans would be good, too). Also, I used about a tsp of red wine and added white vinegar to make the 2 Tblsp of wine vinegar. I used raw honey instead of agave. The rest was the same as given in the recipe. It was very delicious--great salad with the baked cod we had with it. My husband really enjoyed it, going back for a large 2nd serving.

• luvmyveggies

• State College, PA

• 1/13/2016

我刚买了黑米在Costco和检查Epicurious for a recipe. The great reviews encouraged me and I wasn't disappointed. Not only was it wonderful tasting, but it was a colorful feast for the eyes next to the salmon. Can't wait to make it for company because it's so different. I had frozen fava beans from Trader Joes in the freezer so I used them, shelled, instead of buying Edamame. They were perfect, probably no different than the Edamame. I used leftover cooked string beans which were fine.

• karlynshapiro

• Snowmass, CO

• 5/8/2015

My Sister in Law made this tonight with BBQ'd chicken. I absolutely will make this myself, as well!

• Mike_Brogdon

• Coarsegold, CA

• 3/27/2015

This recipe was easy to make, but the lemon vinaigrette tasted really strange when mixed with the other ingredients. I'm considering throwing the dish away rather than suffering through the eating of it.

• fuchschen

• San Jose, CA

• 7/12/2014

I took this to a neighborhood pot luck and it was such a success that several people asked for the recipe. I used honey instead of agave and regular white vinegar as well as fresh edamame. It was colorful, crunchy and above all, delicious.

• cliffordsmom

• Oakland, Ca.

• 6/23/2014