Meera Sodha's latest recipe offers a vibrant black rice salad that brings together nutty black rice, sweet cherry tomatoes, crisp green beans, and a tangy tamarind dressing. The dish is designed as a hearty yet refreshing meal, perfect for warm summer days.
The Ingredients
The salad features black rice, which is cooked until tender, then tossed with halved cherry tomatoes and blanched green beans. The dressing is made from tamarind paste, which provides a sour note, balanced with a touch of sugar and salt. Fresh herbs, such as coriander and mint, add a fragrant finish.
Preparation and Serving
To prepare, cook the black rice according to package instructions, then let it cool. Meanwhile, blanch the green beans in boiling water for a couple of minutes, then refresh in cold water. Combine the rice, beans, and tomatoes in a large bowl. Whisk together the tamarind paste, sugar, salt, and a little water to make the dressing, then pour over the salad and toss well. Garnish with chopped herbs before serving.
This salad can be served as a main course or as a side dish. It is best enjoyed at room temperature, allowing the flavors to meld together. Leftovers can be stored in the refrigerator for up to two days.
