Balsamic Black Rice Salad. Vegan. Gluten Free.

Balsamic Black Rice Salad. Vegan. Gluten Free.
Balsamic Black Rice Salad. Vegan. Gluten Free.

Do you ever think of a recipe that you’re craving that you just can’t shake from your mind?  This one is mine, as of late.  I don’t know what it is, but I’ve been thinking about a black rice salad then this recipe came to be today – post taco Tuesday.  I love leftovers and hate wasting food.  I thought I would incorporate leftover toppings from last night (black beans, chives, peppers ad jalapeños) and mixed in some cooked veggies and viola a whole new dish is born.

Have you used black rice?  It’s nutritionally dense compared to it’s white or brown counterpart.  Its color comes from anthocyanins, plant pigments that may help lower the risks of diabetes, heart disease, and cancer.  The flavor is on point for brown rice.  It’s simply gorgeous.  This recipe can be served warm or chilled.  I’m thinking this is the perfect recipe to take to your next bbq.  Healthy and so easy.  Make ahead and store in the refrigerator.  Perfect main dish or side dish for your carnivores.

Black rice is sold in most grocery stores and can be found in the organic/gluten free sections.

4 cups of black rice cooked according to package instructions
4 large carrots, peeled and diced
2 celery stalks, chopped
4 cloves of garlic, minced
Olive oil
Leftover black beans (1 cup or so)
1 jalapeno, diced
1 pepper, diced
1/2 cup of toasted slivered almonds
4 scallions, trimmed and slices
6-8 chives, chopped
Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!


Once the rice is cooked – drain that well and add to a large bowl.  In the meantime, add some oil oil to a sauté pan and add your garlic, carrots, pepper and celery.  Cook for about 8 minutes – stirring occasionally until softened.

In the meantime, add your jalapeño, almonds, scallions and chives to your rice.  Once the hot mixture of veggies is cooked, add that to you bowl as well.  I drizzle with a bit of balsamic vinegar and add a pinch of salt and some fresh cracked pepper.  Toss well and either refrigerate or serve.



We were blessed in PA last week with super cool temperatures.  I took full advantage.  I ran 35 miles.  I’ve said it before and I’ll say it again… I’m not a good summer runner.  It just sucks the life and breath out of me.  I know, I know- training like this makes me a stronger runner but I hate it.  Today I wanted to run 8-10.  I walked outside and the humidity was insane and the temp was 74 at 5:40 am.  Ummmmm okay.  Let’s see how this rolls.  I manage 7.  Sweaty.  Soaked.  But mine.  Oh and my fitness band died.  I’m sad.  I need to figure this out asap as I’m a numbers junkie.  Do you have one? What do you love?  Share.


Sunday: beach
Monday: 5.25/cycling 25
Tuesday: 6 treadmill miles/strength
Wednesday: 7 outdoor miles

That’s it from here folks.  Share positivity with someone today… you never know who needs it.


— Knead to Cook

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