The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

1 cup black rice (preferably Lotus Foods Forbidden Rice)

Kosher salt

1/2 cup walnuts

1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice

2 tablespoons white wine vinegar

1 tablespoon agave syrup (nectar) or honey

1/4 cup extra-virgin olive oil

4 scallions, thinly sliced

1 cup frozen shelled edamame, thawed

1 cup grape tomatoes, halved

4 ounces green beans, thinly sliced (about 1 cup)

Freshly ground black pepper

Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

Preparation Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper. Per serving: 310 calories, 18 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit