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Step 1: Preheat the oven to 350 F.
Step 2: Convey a medium saucepan of salted water to a boil. Cook dinner 1 cup black rice till tender, about 35 to 40 minutes. Drain effectively, then unfold out on a plate or rimmed baking sheet and let cool.
Step 3: In the meantime, unfold out 1/2 cup walnuts on one other rimmed baking sheet. Toast within the oven, tossing as soon as, till aromatic, about 8 to 10 minutes. Let cool; chop.
Step 4: In a small bowl, whisk collectively 1/4 cup Meyer lemon juice (or 3 tablespoons common lemon juice), 2 tablespoons white wine vinegar and 1 tablespoon agave syrup (or honey). Whisking continuously, progressively drizzle in 1/4 cup additional virgin olive oil. Season French dressing with salt to style.
Step 5: In a big bowl, mix the cooled black rice, toasted chopped walnuts, 4 thinly sliced scallions, 1 cup shelled edamame, 1 cup halved grape tomatoes, 4 ounces thinly sliced inexperienced beans and the French dressing. Season with salt and pepper. Toss to mix.
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