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Beans and Legumes

Brown Rice Salad with Cumin-Lime Vinaigrette
You can make this salad ahead and refrigerate it for up to 1 day.
1 1/2 cups long-grain brown rice
2 zucchini (about 3?4 lb.), ends trimmed
3 Tbsp. olive oil
3 Tbsp. lime juice from 2 limes
1 1/2 tsp. honey
1 tsp. ground cumin
1 (15.5-oz.) can black beans, drained and rinsed
4 radishes, sliced thin and cut into matchsticks
1?2 cup minced fresh cilantro
4 scallions, sliced thin
Salt and pepper
1?4 cup roasted pepitas
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Brown Rice Salad with Cumin-Lime Vinaigrette

Brown Rice Salad with Cumin-Lime Vinaigrette

Brown Rice Salad with Cumin-Lime Vinaigrette
Three Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:30 minutes
  • Cook Time:25 minutes
1. Bring a large pot of water to a boil. Add rice and cook, stirring occasionally, until tender, 20 to 25 minutes.
2. Meanwhile, use the large holes of a box grater to shred zucchini. Place shredded zucchini in a clean kitchen towel, gather ends, and twist tightly to expel as much liquid as possible.
3. To make the vinaigrette, whisk oil, lime juice, honey, and cumin in a large bowl. Drain rice and toss with vinaigrette until coated; let cool for 10 minutes.
4. Toss zucchini, black beans, and half each of the radishes, cilantro, and scallions with rice and season with salt and pepper to taste. Garnish with pepitas and remaining radishes, cilantro, and scallions before serving.
Source: Hannaford fresh Magazine, May - June 2016