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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.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Ingredients
Applesauce Vinaigrette
6
Tbsp.
unsweetened natural apple sauce
3
Tbsp.
apple cider vinegar
1 ½
Tbsp.
balsamic vinegar
1 ½
Tbsp.
maple syrup
1 ½
tsp.
spicy mustard
(I use Nathan's Famous Deli Style Mustard)
½
tsp.
ground cumin
½
tsp.
fine sea salt
¼
tsp.
ground cinnamon
ground black pepper
to taste
Salad
5-6
cups
cooked black rice
½
red onion
chopped (optional)
1
cucumber
peeled and seeded, chopped
1
cup
baby carrots
2
cups
baby kale
or other dark leafy green
15
oz
canned low sodium kidney beans
rinsed and drained (or about 2 cups cooked beans)
¾
cup
raisins
Instructions
Applesauce Vinaigrette
Add vinaigrette ingredients to an immersion blender cup and blend until well mixed.
Salad
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 ½ 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.
Notes
Prep time assumes rice has been cooked ahead of time. Add 50 minutes cook time to prepare rice.
Nutrition
Calories:
846
kcal
|
Carbohydrates:
186
g
|
Protein:
25
g
|
Fat:
7
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.03
g
|
Sodium:
283
mg
|
Potassium:
1190
mg
|
Fiber:
16
g
|
Sugar:
28
g
|
Vitamin A:
7700
IU
|
Vitamin C:
38
mg
|
Calcium:
80
mg
|
Iron:
1.8
mg