The veggies on this composed salad present a rainbow of antioxidants. They’re organized atop nutty black rice (generally known as “forbidden rice”), which additionally incorporates antioxidants and is fiber-rich, serving to to maintain you satiated for longer (1, 2). Pair with a lean protein like salmon or hen breast to make it a whole meal.
Lively time: 10 minutes | Whole time: 25 minutes
Black Rice and Combined Vegetable Salad
Substances
- 2 cups pre-cooked forbidden (black) rice
- 2 medium tomatoes, cored and diced
- 1 massive carrot, shaved into lengthy strips with a peeler
- 1 cup canned, low-sodium garbanzo beans, drained and rinsed
- 1 yellow bell pepper, diced
- 1 1/2 cups child arugula or child greens
- 1 1/2 cups shredded purple cabbage
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp scorching water
- 1/2 tsp turmeric
- 1/2 medium garlic clove, grated
- 1/2 tsp salt
Instructions
Warmth the rice in line with bundle instructions and refrigerate till cooled, about 10 minutes. Unfold the rice evenly on 4 dinner plates.
In a medium bowl, whisk collectively the olive oil, lemon juice, tahini, scorching water, turmeric, garlic, and salt till easy. Add extra water, if wanted, to make dressing a pourable consistency.
In a big bowl, mix the tomatoes, carrots, garbanzo beans, bell pepper, greens, and cabbage. Add the dressing and toss to coat evenly.
Divide the salad evenly among the many plates, inserting it on prime of the rice. Prime every serving with blueberries and serve instantly.
Serves: 4 | Serving Dimension: 1/2 cup rice, 1/4 of dressed blended greens
Vitamin (per serving): Energy: 336; Whole Fats: 14g; Saturated Fats: 2g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 3g; Ldl cholesterol: 0mg; Sodium: 393mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 6g; Protein: 9g
Vitamin Bonus: Calcium: 8%; Potassium: 571mg; Vitamin A: 208%; Vitamin C: 108%
Initially printed: Could 2018; Up to date April 2026
