Go Back
+ servings
Print
Lemon Black Rice Spring Salad Recipe

Black Rice Salad with Cranberries

Asparagus Black Rice Salad with Cranberries is a stunning spring dish that's packed with gorgeous colors and healthy ingredients.

Course Salad
Cuisine American
Keyword salad for spring, pretty salads, main course salads
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Calories 313 kcal
Author Valentina K. Wein

Ingredients

For the dressing

  • tablespoons lemon zest from about 3 small lemons
  • cup fresh lemon juice from about 3 small lemons
  • 1 teaspoon granulated sugar
  • ½ teaspoon sea salt
  • ¼ to ½ teaspoon freshly ground black pepper
  • cup extra virgin olive oil

For the salad

  • pounds asparagus
  • ½ pound carrots
  • cups cooked black rice about 1 1/4 cups uncooked -- follow the directions on the package
  • ½ cup yellow onion, very finely chopped
  • ½ cup dried cranberries

Instructions

For the dressing

  1. In a small bowl, mix the lemon zest with the lemon juice, sugar, salt and pepper. Then gradually whisk in the oil and set aside.

For the salad

  1. Place two medium-sized bowls with ice water on your work space. Cut the bottom few inches (the tough portion), off of the asparagus and discard. Then rinse and peel them from just below the floret, using a vegetable peeler.

  2. Place a steamer in a pot with the water level just below it.  Over high heat, bring the water to a boil and then add the asparagus to the rack and cover.  Steam just until tender, about 5 minutes.  Immediately add the steamed asparagus to one of the bowls of ice water and let it sit for a couple of minutes. Then remove, dry, and cut them into bite-sized pieces. Set aside.

  3. Peel the carrots and trim the ends. Then cut them into bite-sized pieces. Using the same steamer pot, over high heat, bring the water to a boil and then add the carrots and cover.  Steam just until tender, about 8 minutes. Now immediately add the steamed carrots to the other bowl of ice water and let it sit for a couple of minutes. Remove, dry and set aside.
  4. Making sure the cooked black rice is room temperature or cooler, add it to a large mixing bowl. Add the onion and drizzle almost all of the dressing over it and mix until the rice and onion are well coated.
  5. Very gently fold in the onion, steamed asparagus and carrots and cranberries, and drizzle the remaining dressing on top.
  6. Refrigerate until you're ready to serve.