Rosemary Rice and Beluga Lentil Salad
Ingredients
- 1 cup cooked brown rice (or 1/3 cup uncooked)
- 1 cup cooked beluga lentils (or 1/2 cup uncooked)
- 1 cup frozen edamame
- 2 cups baby arugula, chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh rosemary, minced
- 1 teaspoon dijon mustard
- 3 tablespoons fruity olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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