Rice Salad With Beans, Lemon, and Microgreens
Simple salad when you need a taste of summer.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 cup cooked rice
- 2 Tbsp fresh lemon juice or red wine vinegar
- 2 cups young salad greens
- 2 scallions chopped
- 1/2 medium sweet white or red onion
- 1 cup cooked cannellini beans
- fresh oregano
- 1 cup Roots 'n Shoots microgreens of your choice sorrel, nasturtium, parsley, chervil go well with the fresh lemon
- fine salt to taste
- freshly ground black pepper to taste
- lemon wedges for serving (optional)
Instructions
- In a shallow skillet over medium heat, heat 1 Tbsp of the oil until shimmering. Add the rice and saute until just warmed, about 3 minutes. Remove from the heat.2 Tbsp extra virgin olive oil, 1 cup cooked rice
- Drizzle the lemon juice and the remaining 1 Tbsp of the oil along the inside of a large salad bowl. Add the greens, scallions, onion, beans, oregano, and microgreens. Add the rice and season to tase with salt and pepper.2 Tbsp fresh lemon juice or red wine vinegar, 2 cups young salad greens, 2 scallions, 1/2 medium sweet white or red onion, 1 cup cooked cannellini beans, fresh oregano, 1 cup Roots 'n Shoots microgreens of your choice, fine salt, freshly ground black pepper
- Using clean hands or fork and spoon, gently toss everything together, coating it with the lemon juice and oil.
- Taste, and season with more salt and pepper, if needed. Serve with lemon wedges.lemon wedges