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SideChef
Recipes
Tangy Italian Black Rice Salad
Recipe

15 INGREDIENTS • 7 STEPS • 20MINS

Tangy Italian Black Rice Salad

4.3
3 ratings
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.
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Tangy Italian Black Rice Salad
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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.
20MINS
Total Time
$4.11
Cost Per Serving
Ingredients
Servings
2
US / Metric
Black Rice
2 1/2 Tbsp
Black Rice
2 cups cooked rice per 2 servings
Scallion
1 bunch
Scallion
4 scallions per 2 servings
Tomato
1
Tomato, Large
Kale
2 cups
Dijon Mustard
1 tsp
Dijon Mustard
Olive Oil
1/4 cup
Garlic
1 clove
Nutrition Per Serving
VIEW ALL
Calories
395
Fat
30.4 g
Protein
7.1 g
Carbs
27.6 g
Add to plan
logo
Tangy Italian Black Rice Salad
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Place the cooked Black Rice (2 1/2 Tbsp) into a bowl and set aside.
step 1 Place the cooked Black Rice (2 1/2 Tbsp) into a bowl and set aside.
step 2
Dice the Red Bell Pepper (1/2), and the Yellow Bell Pepper (1/2) into 1/2-inch pieces. Thinly slice the Scallion (1 bunch).
step 2 Dice the Red Bell Pepper (1/2), and the Yellow Bell Pepper (1/2) into 1/2-inch pieces. Thinly slice the Scallion (1 bunch).
step 3
Finely chop the Kale (2 cups).
step 3 Finely chop the Kale (2 cups).
step 4
Cut the Fresh Mozzarella Cheese Ball (1) into 1/2-inch pieces.
step 4 Cut the Fresh Mozzarella Cheese Ball (1) into 1/2-inch pieces.
step 5
Dice the Tomato (1) into 1/2-inch pieces. Combine the rice, bell peppers, onion, tomato, mozzarella, and kale into a large bowl. Set aside.
step 5 Dice the Tomato (1) into 1/2-inch pieces. Combine the rice, bell peppers, onion, tomato, mozzarella, and kale into a large bowl. Set aside.
step 6
In a small bowl, zest the Lemon (1) and juice it. Mince the Garlic (1 clove). Then add Dijon Mustard (1 tsp), Olive Oil (1/4 cup), Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Whisk together until emulsified.
step 6 In a small bowl, zest the Lemon (1) and juice it. Mince the Garlic (1 clove). Then add Dijon Mustard (1 tsp), Olive Oil (1/4 cup), Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Whisk together until emulsified.
step 7
Thinly slice the Fresh Basil Leaf (1/4 cup) and Fresh Mint Leaves (2 Tbsp). Add the basil, mint and dressing to the salad and toss well to combine. Serve.
step 7 Thinly slice the Fresh Basil Leaf (1/4 cup) and Fresh Mint Leaves (2 Tbsp). Add the basil, mint and dressing to the salad and toss well to combine. Serve.
Tags
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American
Gluten-Free
Lunch
Shellfish-Free
Vegetarian
Rice
Salad
Side Dish
Vegetables
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