Black Rice Veggie Salad
You could use brown rice in this gluten-free vegan recipe, but it would not be nearly as pretty or nutritious.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3/4 cup raisins
- 1 cup baby carrots
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- ground black pepper (to taste)
- 1/2 tsp. fine sea salt
- 3 tbsp. apple cider vinegar
- 6 tbsp. unsweetened natural apple sauce
- 1 1/2 tbsp. balsamic vinegar
- 1 1/2 tbsp. maple syrup
- 1 1/2 tsp. spicy mustard ((i use nathan's famous deli style
- 5-6 cups cooked black rice
- 1/2 red onion (chopped (optional))
- 1 cucumber (peeled and seeded chopped)
- 2 cups baby kale (or other dark leafy green)
- 15 oz canned low sodium kidney beans (rinsed and draine
- Carbohydrate 18.8028008471386 g
- Cholesterol 0 mg
- Fat 0.171590833413536 g
- Fiber 1.65102503552972 g
- Protein 0.847877500535265 g
- Saturated Fat 0.0214625000101125 g
- Serving Size 1 1 Serving (120g)
- Sodium 218.203583335251 mg
- Sugar 17.1517758116089 g
- Trans Fat 0.0811699167214137 g
- Calories 72 calories
Add vinaigrette ingredients to an immersion blender cup and blend until well mixed. Add chopped onion and cucumber to a large mixing bowl. Place carrots in a food processor fitted with an S blade and pulse until carrots are coarsely minced, then scrape them into the mixing bowl. Place baby kale in the food processor and pulse until it is coarsely minced, then scrape it into the mixing bowl. Add kidney beans, raisins and 1/2 of applesauce vinaigrette to mixing bowl and stir to blend. Add rice and remaining applesauce vinaigrette and stir until completely mixed. Serve salad chilled or at room temperature. Store in refrigerator for up to 3 or 4 days.
