Rainbow Salad with Lemon Tahini Dressing

Ingredients:

� cup forbidden (black) rice
2 medium tomatoes cored and chopped
1 large carrot shaved into long strips with a peeler
1 cup canned
low-sodium garbanzo beans drained and rinsed
� large yellow bell pepper diced
1 � cup baby arugula or baby greens
1 cup fresh blueberries
1 � cups red cabbage shredded
2 tbsp olive oil 2 tbsp lemon juice
2 tbsp tahini
2 tbsp hot water
� tsp turmeric
� garlic clove minced
� tsp salt

Preparation:

Cook the rice according to package directions and refrigerate until room temperature, 10 minutes. Spread the rice evenly on 4 dinner plates. Arrange the tomatoes, carrots (arranged in curlicues on their thin ends), garbanzo beans, bell pepper, greens, blueberries and cabbage in neat rows over the rice.

In a medium bowl, whisk together the oil, lemon juice, tahini, water, turmeric, garlic and salt until smooth. Drizzle the dressing over the salads and serve.

Servings: 4