The veggies in this composed salad provide a rainbow of antioxidants. They are arranged atop nutty black rice (sometimes called “forbidden rice”), which also contains antioxidants and is fiber-rich, helping to keep you satiated for longer (1,2). Pair with a lean protein like salmon or chicken breast to make it a complete meal.
Active time: 10 minutes |Total time: 25 minutes
Black Rice and Mixed Vegetable Salad
Ingredients
- 2 cups pre-cooked forbidden (black) rice
- 2 medium tomatoes, cored and diced
- 1 large carrot, shaved into long strips with a peeler
- 1 cup canned, low-sodium garbanzo beans, drained and rinsed
- 1 yellow bell pepper, diced
- 1 1/2 cups baby arugula or baby greens
- 1 1/2 cups shredded red cabbage
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp hot water
- 1/2 tsp turmeric
- 1/2 medium garlic clove, grated
- 1/2 tsp salt
Directions
Heat the rice according to package directions and refrigerate until cooled, about 10 minutes. Spread the rice evenly on 4 dinner plates.
In a medium bowl, whisk together the olive oil, lemon juice, tahini, hot water, turmeric, garlic, and salt until smooth. Add more water, if needed, to make dressing a pourable consistency.
In a large bowl, combine the tomatoes, carrots, garbanzo beans, bell pepper, greens, and cabbage. Add the dressing and toss to coat evenly.
Divide the salad evenly among the plates, placing it on top of the rice. Top each serving with blueberries and serve immediately.
Serves: 4 | Serving Size: 1/2 cup rice, 1/4 of dressed mixed vegetables
Nutrition (per serving): Calories: 336; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 393mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 6g; Protein: 9g
Nutrition Bonus: Calcium: 8%; Potassium: 571mg; Vitamin A: 208%; Vitamin C: 108%
Originally published: May 2018; Updated April 2026
Comments are closed, but trackbacks and pingbacks are open.