Brown Rice Salad with Lime-Cumin Vinaigrette
The lightness of the vinaigrette and the nuttiness of the brown rice pair perfectly with the crunchiness of the fresh garden zucchini, radishes and green onions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riceland.com.
Cooking tools:
- Food processor
- Grater
- Mandoline
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Kitchen towel
- Spoon
- Serving bowl
Ingredients
- 1 1/2 cups uncooked Riceland Brown Rice
- 2 zucchini or yellow squash, ends trimmed, shredded
- 1 (15.5-ounce) can black beans, drained and rinsed
- 4 radishes, shredded
- 4 green onions, thinly sliced
- 1/2 cup minced fresh cilantro
- Salt
- pepper
- 1/4 cup roasted pepitas
- 6 Tablespoons canola oil
- 6 Tablespoons freshly squeezed lime juice
- 1 Tablespoon honey
- 2 teaspoons ground cumin
- 1 teaspoon ground chipotle
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