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September 12, 2016
Lemony Spring Time Rice Salad
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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…literally throw anything into this salad and it will be amazing.
Here is what we are making:
Happy eating and best health,
Dr. G
Notes
*use a vegetable peeler to make ribbons
**you can use orange or lime juice if lemon is not your thing
Ingredients
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
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
Instructions
- Mix all salad ingredients together in a large bowl
- In a separate bowl whisk together the dressing ingredients
- Pour the dressing on the salad
- Toss one more time
- Eat
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