Lemony Spring Time Rice Salad

Spring is here!!! Despite the chilly New England weather, I am still going to start enjoying some light, fresh, spring foods.  But seriously, if it snows one more time this spring I am going to lose it.  The lemon and peas in this recipe will bring spring to your plate, even if mother nature insists on making winter last a little longer.  This rice salad has enough nutrients and protein to be a meal if you want or enjoy it as a side dish.  Either way, make extra for leftovers, it's even better the next day and packs up easily for lunch.  BTW, this is a great way to use up leftover rice or vegetables from another meal.  

Here is what we are making: 

Lemony Spring Time Rice Salad

Salad Ingredients:

2 cups cooked and cooled brown rice
1 cup cooked and cooled wild rice
2 cups cooked black beans
1 cup cooked peas (frozen or fresh)
1 15oz can artichoke hearts, quartered
2 carrots, in ribbons* or shredded
1 red bell pepper, diced
2 stalks of celery, diced
1/2 cup sun dried tomatoes, reconstituted and diced
2 scallions, diced
1 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

*use a vegetable peeler to make ribbons

As always, use whatever vegetables or herbs you like and leave out the ones you don't like.  It's your salad, do it your way!

 Dressing Ingredients:

1 lemon*, juiced
1 tablespoon olive oil
1-2 teaspoons agave nectar or honey to taste
2 teaspoons apple cider vinegar
salt to taste
pepper to taste

*you can use orange or lime juice if lemon is not your thing


Simply whisk all ingredients together in a bowl and set aside.







Put all of the salad ingredients into a large bowl and toss well, then pour on the dressing and toss again.  Done!  The longer it sits, the better it tastes.  I'm not sure that this counts as cooking...














Happy eating and best health,

Dr. G