Wild Rice Salad with Edamame, Tomatoes, Green Beans, and Lemon Vinaigrette

½ cupWalnuts
HandfulGreen beans, trimmed and cut into 1" pieces
¼ cupMeyer lemon juice
3 tablespoonsRegular lemon juice
2 tablespoonsWhite wine vinegar
½ tablespoonSugar
¼ cupExtra virgin olive oil
Kosher salt
1 pouchFully Cooked Fall River Wild Rice
4Scallions, thinly sliced
1 cupFrozen shelled edamame, thawed
1 cupGrape tomatoes, halved
Salt and pepper


Preheat oven to 350�F.

Spread walnuts on a rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.

Blanch green beans in boiling salted water for about 1-1/2 minutes. Drain and cool.

Whisk lemon juice, vinegar, and sugar in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.

Crumble cooked rice with your fingers. Toss rice, walnuts, scallions, edamame, tomatoes, and green beans with vinaigrette in a large bowl. Season with salt and pepper.

Serves 6.

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