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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!
Course
Main Course, Salad
Cuisine
Italian
Keyword
kale, mozzarella, rice
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
359
kcal
Author
Lisa Lotts
Ingredients
2
cups
cooked black rice
at room temperature
½
red bell pepper
cut to 1/2" dice
½
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
¼
cup
fresh basil leaves
thinly sliced
2
tablespoons
fresh mint leaves
thinly sliced
for lemon vinaigrette
1
lemon
zested and juiced
1
teaspoon
dijon mustard
4
tablespoons
olive oil
½
teaspoon
kosher salt
¼
teaspoon
black pepper
1
large clove garlic
minced
Instructions
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.
Nutrition
Calories:
359
kcal
|
Carbohydrates:
35
g
|
Protein:
11
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
571
mg
|
Potassium:
508
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
4605
IU
|
Vitamin C:
84.8
mg
|
Calcium:
227
mg
|
Iron:
1.7
mg