While many cooks reach for Asian ingredients when making salads with black rice, I love incorporating Pacific Northwest apples into the mix for a playful winter salad with unexpected flavors and vibrant color. The chewy, protein-rich edamame plays well with the tart, crisp apple and briny olives, and you should be able to find most of the ingredients at your neighborhood grocery store. The black rice, once cooked, will turn the apples light purple, so I like to serve this salad the same day it’s prepared.
Serves: 4 | Start to Finish Time: 40 minutes
For the Salad
- 1 cup black rice
- 1 1/2 cup frozen edamame
- 4 green onions, white and light green parts only, finely chopped
- 1 crisp Granny Smith apple, skin on, chopped into 1/2-inch pieces (about 1 cup)
- 1/3 cup green olives, chopped
- 1/2 cup Italian parsley, chopped
- kosher salt, to season
For the Dressing
- 1 garlic clove, minced
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1/8 teaspoon red pepper flakes
- pinch kosher salt
- 1 1/2 tablespoons honey
Place rice in a fine-mesh colander or sieve and rinse under cold water. In a medium saucepan, bring rice and 2 cups of water to a boil over medium-high heat. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid has been absorbed, 30-40 minutes. Remove from heat and set aside to cool. Rice should be soft yet chewy.
Bring a small pot of water to a boil and add the edamame. Cook until edamame is bright green and tender, about 3 minutes. Drain in a colander and rinse with cold water.
In a small bowl, whisk together all the dressing ingredients.
In a large salad bowl, stir together the cooled black rice, edamame, apple, olives, parsley, and salt. Pour in the dressing and fold to combine. Taste and adjust the seasoning as necessary, adding additional salt if desired.
Vegetarian + Vegan + Gluten-Free