Black Rice Salad with Meyer Lemon Vinaigrette

We have a lovely little Meyer lemon tree that was covered with lemons this spring. They last well, so we're still enjoying the crop.

They have a more floral aroma than a regular lemon, which makes them well-suited to desserts and ice cream. But because we don't eat a lot of sweets, I experiment with using them in savory dishes. The other day I used them in a vinaigrette for this black rice salad that I served with chilled asparagus on the side. Their lightly floral yet tangy flavor really boosted the salad in a way plain lemon juice wouldn't.

I used black rice in the salad because I like to mix up the nutrients we get from our food. Brown rice, black rice and red rice all have different kinds of carotenoids and other vitamins. I think our bodies appreciate the diversity.

Plus, black rice always gets a reaction from its color alone. The cherry tomatoes and green beans really popped against it. I buy organic black rice from Lotus Foods at my local independent grocery store.

The walnuts added an earthy crunch and the Meyer lemon added a floral tone. A regular lemon could be substituted and the salad would still be good. (And it would probably be good with brown rice instead of black, but it wouldn't be as pretty!)

Black Rice Salad with Meyer Lemon Vinaigrette
1 cup black rice
1/2 cup walnuts
1/4 cup Meyer lemon juice
2 tbsp white wine vinegar
1/4 cup olive oil
2 tbsp slivered red onion
3/4 cup cherry tomatoes, halved
2 cups green beans cut in 1 inch pieces

Cook rice according to packet instructions until tender, about 35-40 minutes. Drain it well and let it cool.

Lightly toast the walnuts in a dry skillet over medium heat, watching closely. When they smell good, take them from the pan, let them cool a little, then chop coarsely.

Whisk together the lemon juice, vinegar and olive oil. Season with salt to taste.

Put all the ingredients in a large bowl and toss gently. Season to taste.

Serves 6 as a main course. The leftovers are good the next day too.