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Servings:

Tangy Italian Black Rice Salad

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.

Total Time

20min

4.3

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

8 tsp

Black Rice

•

1/2

Red Bell Pepper

•

1/2

Yellow Bell Pepper

•

1 bunch

Scallions

•

Large Tomato

•

Fresh Mozzarella Cheese Ball

•

2 cups

Kale

•

4 Tbsp

Fresh Basil Leaves

•

2 Tbsp

Fresh Mint Leaves

•

Lemon

•

1 tsp

Dijon Mustard

•

4 Tbsp

Olive Oil

•

as needed

Kosher Salt

•

as needed

Ground Black Pepper

•

1 clove

Garlic

Cooking Instructions

Place the cooked Black Rice (8 tsp) into a bowl and set aside.

Dice the Red Bell Pepper (1/2) , and the Yellow Bell Pepper (1/2) into 1/2-inch pieces. Thinly slice the Scallions (1 bunch) .

Finely chop the Kale (2 cups) .

Cut the Fresh Mozzarella Cheese Ball (1) into 1/2-inch pieces.

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.

In a small bowl, zest the Lemon (1) and juice it. Mince the Garlic (1 clove) . Then add Dijon Mustard (1 tsp) , Olive Oil (4 Tbsp) , Kosher Salt (as needed) and Ground Black Pepper (as needed) . Whisk together until emulsified.

Thinly slice the Fresh Basil Leaves (4 Tbsp) and Fresh Mint Leaves (2 Tbsp) . Add the basil, mint and dressing to the salad and toss well to combine. Serve.

Nutrition Per Serving

CALORIES

395

FAT

30.4 g

PROTEIN

7.1 g

CARBS

27.6 g