Forbidden Rice and Bean Salad with Orange Dressing

IMG_8070Labor day weekend has crept up on me all to quickly. The last two weeks we have been getting a stead stream of midday/afternoon rain and thunder storms, which were accompanied by a big temperature drop (we even got a little snow on the very top of the high mountains). All those rain clouds do make for beautiful sunsets!

I am feeling cheated out of the last few warm weekends of summer and so do the leaves on the trees… they are starting to turn yellow and orange, oh no! I start to feel that end of summer sadness when the air gets crisp at night and the smell of wood burning stove lingers in the air. I hate to see summer go, but fall is one of my favorite times of year! IMG_7878This recipe for forbidden rice salad is wonderful as a summer or fall recipe. It is hearty enough for lunch or dinner as a vegetarian dish, or it’s perfect as a side to steak, burgers or grilled chicken (like in the Blonded by Style and SBITK Mexican Fiesta). I think it’s even better when it sits in the fridge overnight, allowing the juices to meld and marinate.

Feel free to use green beans or asparagus for the salad (I personally prefer the flavor of the asparagus in this recipe!) However, I have made it both ways and both are equally delectable! I hope you enjoy!

Forbidden Rice and Bean Salad with Orange Dressing

  • 2 cups black forbidden rice, cooked to package directions and cooled
  • 2 14 oz. cans garbanzo beans, drained and rinsed
  • 1 12 oz. package shelled edamame, thawed/cooked to package directions
  • 1 bunch asparagus or 1/2lb fresh green beans, blanched and cut into ½” pieces
  • ¾ cup golden raisins
  • ¾ cup dried cranberries
  • ¼ cup parsley, chopped

For the orange dressing

  • ½ cup orange juice
  • ¼ cup cider vinegar
  • 2 tablespoons grated orange peel
  • ½ cup olive oil
  • Salt and pepper to taste

Directions:

  1. In a small bowl using a whisk, combine dressing ingredients, set aside.
  2. Bring 2 cups of water to a boil in a medium saucepan. Blanch the asparagus (or green beans) for 3-4 minutes. Remove immediately from the hot water and place in an ice bath or run under cold water to stop them from over cooking and becoming too soft.
  3. Combine rice, garbanzo beans, edamame, asparagus, raisins, cranberries, and parsley and toss to combine. Drizzle half the orange dressing over the top and toss to coat all the ingredients. Add more dressing if desired. Cover and chill before serving (over night is better!)
  4. Extra dressing can be covered and stored in the refrigerator up to 1 week.

Thanks to Mia from Blonded by Style for taking all the food pictures!

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