Layered Black Rice Salad Recipe - Forks Over Knives

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons pure maple syrup
• 1 teaspoons sriracha sauce
• ½ teaspoon red pepper flakes
• 4 cups cooled cooked black rice
• 2 cups fresh or thawed frozen edamame
• 2 cups shredded carrots
• 1 medium red bell pepper, cut into thin strips
• ½ cup thinly sliced halved red onion
• 1 cup coarsely chopped fresh herbs, such as mint, Thai basil, and/or cilantro
• 2 tablespoons sesame seeds, toasted
• Lime wedges