Labor 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!
Rain clouds 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! This 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
- In a small bowl using a whisk, combine dressing ingredients, set aside.
- 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.
- 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!)
- 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!
First off I just have to start this post with… this is my 100th blog post! Woohoo! Thank you to everyone that has followed along on my cooking journey! Have you ever had one of those moments or weekends that leaves you promising yourself Monday morning you’re going to start to eat better or healthier? Yeah, I had one of those moments on Sunday halfway through an apres drink and massive cheese burger…sorry I’m not sorry, it was delicious. Everything in moderation right? But a heavy meal like that doesn’t make me feel like I want to get out and be active. It actually makes me want to take a nap.
This edamame and kale salad will do the exact opposite… it’s a power packed, energy boosting, superfood salad that will give you a kick in the butt to get moving! There is so much nutrients and vitamins you’ll have more energy than you know what to do with! The best part about this salad? It makes enough for a few meals! I made a big bowl and have eaten it for lunch the last three days!
Did I mention the ginger soy dressing on the salad? Tangy, sweet, and salty it’s so so good and there’s enough dressing to save for later! Each day I throw a little extra goodie on top like, chicken, tuna or ham for some added protein and feta cheese or mozzarella just because cheese is freaking delicious (and its my weakness!) So grab every veggie you have in your fridge, chop it up and toss it with this bomb.com ginger soy dressing and get ready for some energy packed feel-good-food!
Ingredients (Serves 6-8):
- 1 large bunch of kale, ribs removed and chopped (8-10 large leaves)
- 1/2 a small red cabbage, chopped
- 1/2 a small red onion, diced
- 4 medium carrots, peeled and sliced into rounds
- 4 celery stalks, sliced into half moons
- 1 medium English cucumber, cubed/diced
- 1 15oz can whole sweet corn kernels, drained and rinsed
- 1 bag (8-10oz) shelled edamame beans (frozen) thawed according to the directions on the bag
- Toppings you love like feta cheese, fresh mozzarella, sliced turkey, grilled chicken, salmon- get creative!
- 1 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt & pepper
- Whisk the salad dressing ingredients together in a medium bowl. I used a food processor/ blender for a smoother texture but a whisk would work fine. set aside
- Chop all the veggies and mix them together in a large bowl, top with corn and edamame, toss to combine. Depending on your taste you can add more or take away some of the vegetables. I would have added red pepper to the salad if I had it on hand but add what you like and make it your salad!
- Drizzle half the ginger soy dressing over the salad and toss. Add more dressing until the salad is coated with desired amount of dressing. If you want to to keep salad for the next day, divide the salad before you dress it. Cover the undressed salad with saran wrap and reserve for the next day! Enjoy!