Brown Rice Salad with Lime-Cumin Vinaigrette

Ingredients

Salad Ingredients

1 1/2 cups uncooked Riceland long grain brown rice

2 zucchini or yellow squash, ends trimmed, shredded

1 (15.5-ounce) can black beans, drained and rinsed

4 radishes, shredded

4 green onions, thinly sliced

1/2 cup minced fresh cilantro

Salt and pepper

1/4 cup roasted pepitas

Vinaigrette Ingredients

6 Tablespoons Riceland Rice Brain Oil

6 Tablespoons freshly squeezed lime juice

1 Tablespoon honey

2 teaspoons ground cumin

1 teaspoon ground chipotle

Preparation

1. Prepare brown rice according to package directions.
2. While rice is cooking, prepare vinaigrette. Whisk oil, lime zest, lime juice, honey, cumin and ground chipotle in a large bowl.
3. Toss fully cooked rice with vinaigrette until well coated; allow to cool 15-20 minutes.
4. Shred zucchini or yellow squash using a box grater, mandolin or food processor. Place shredded zucchini in a clean kitchen towel and twist tightly to remove excess liquid.
5. Shred radishes; set aside.
6. Toss zucchini, black beans and half of the radishes, half of the cilantro and half of the green onions with rice and season with salt and pepper to taste.
7. Garnish with roasted pepitas and remaining radishes and cilantro just before serving.