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Black Rice Salad

November 1, 2012 by epicureanvegan

Black Rice Salad -- Epicurean Vegan

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I’ll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

INGREDIENTS:
1 large sweet potato, peeled and cut into 1/2″ dice
1/4 C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
1/4 C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
1/2 tsp dry mustard

Black Rice Salad -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 425. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they’ll get too browned on one side.

Black Rice Salad -- Epicurean Vegan

In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.

Black Rice Salad -- Epicurean Vegan

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

Black Rice Salad -- Epicurean Vegan

The recipe only says to combine the cooled sweet potatoes and rice together, but doesn’t indicate when to mix them in with the rest. But I think I’m a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Black Rice Salad
 
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I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I'll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.
Author: Epicurean Vegan
Ingredients
  • 1 large sweet potato, peeled and cut into ½" dice
  • ¼ C + 1 Tbs olive oil
  • Salt and pepper
  • 2 medium carrots, shredded
  • 1 medium orange bell pepper, finely chopped
  • ¼ C minced onion
  • 2 Tbs fresh parsley
  • 15-oz can garbanzo beans, drained and rinsed
  • 3 C cold cooked black rice
  • 3 Tbs lemon juice
  • 1 tsp garlic, minced
  • ½ tsp dry mustard
Directions
  1. Preheat oven to 425.
  2. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they'll get too browned on one side.
  3. In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.
  4. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
  5. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
  6. The recipe only says to combine the cooled sweet potatoes and rice together, but doesn't indicate when to mix them in with the rest. But I think I'm a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!
3.4.3177

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Filed Under: Sides Tagged With: black rice, forbidden rice, garbanzo beans, gluten-free, Halloween salad, orange bell pepper, Party Vegan, Sweet potatoes

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Comments

  1. thecrueltyfreereview says

    November 8, 2012 at 8:08 pm

    Wow, there are so many great ingredients in this recipe. Black beans, garbanzo, rice…do the leftovers keep well?

  2. epicureanvegan says

    November 8, 2012 at 9:06 pm

    Yes, definitely. I had it for lunch a few times and it tasted pretty good.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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