Rainbow Salad with Tahini Dressing


For the Salad

3/4 cup black rice

2 medium tomatoes, cored and chopped

1 large carrot, shaved into long strips with a peeler

1 cup canned, low sodium garbanzo beans, drained and rinsed

1/2 large yellow bell pepper, diced

1 1/2 cups baby arugula or baby greens

1 cup fresh blueberries

1 1/2 cups shredded red cabbage

For the Dressing

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons tahini (sesame seed paste)

2 tablespoons hot water

1/2 teaspoon turmeric

1/2 medium garlic clove finely chopped and smashed (discard inner green sprout, if present).

1/2 teaspoon salt

For the Salad

First, rinse the rice, this step helps remove starches that can cause clumping during the cooking process.

Next, put rice into a lidded saucepan, stir in 1 3/4 cups of water for every cup rice, along with 1 teaspoon olive oil.

Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes, allow the rice to steam.

Remove rice from the heat and let it sit, covered, for 10 minutes.

Fluff with a fork, and and refrigerate 10 minutes.

Spread rice evenly on 4 dinner plates.

Arrange tomatoes, carrots (arranged in curlicues on their thin ends), garbanzo beans, bell pepper, greens, blueberries and cabbage in neat rows over the rice.

For the Dressing

In a medium bowl, whisk together olive oil, lemon juice, tahini, water, turmeric, garlic and salt until smooth.

Drizzle dressing over salads and serve. Enjoy!
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