Forbidden Rice Salad Recipe

Chris thought it was hysterical when I told him the name of this salad - BUT, it's true! This salad is perfect for hot, Summer days and stays well for taking to work, BBQs etc.

What You Need:

  • 2 cups (DRY/Uncooked) Forbidden Rice or Brown Rice Blend
  • 1 cup rinsed and drained chick peas
  • 1 cup (thawed) unshelled edamame
  • Handful cherry tomatoes 
  • 1 cup cooked corn kernels (thawed from frozen or fresh)
  • 1 ripe avocado 
  • Juice from 1 lime
  • 1/4 - 1/2 cup olive oil or avocado oil 
  • 1/4 cup white vinegar
  • 1 tbsp fresh parsley 
  • Salt, Pepper and Garlic Powder to Taste

Directions:

  1. Cook rice according to package directions - once cooked, put in the fridge to cool - you don't want to combine the salad until the rice has cooled
  2. Once cooled - add chick peas, edamame, cherry tomatoes and corn - stir to combine
  3. To make the dressing - combine avocado, lime juice, olive oil, white vinegar, parsley, salt and pepper/garlic powder in a blender or food processor. Blend until smooth. *Dressing will be relatively thick but add more olive oil/vinegar to thin it out to your preference*
  4. Add dressing to salad and mix to combine - feel free to leave some dressing on the side if you're not planing to eat it all in the first sitting
  5. ENJOY!