Red rice salad with favas, walnuts and red peppers

Time 1 hour
Yields Serves 6
Red rice salad with favas, walnuts and red peppers
(Ricardo DeAratanha / Los Angeles Times)



In a measuring cup or small bowl, whisk together the lemon juice, vinegar, 1/8 teaspoon salt and several grinds of pepper (or to taste), garlic, mustard, olive oil and walnut oil. If desired, add a little more lemon juice. This makes a scant ½ cup dressing. Set aside until ready to toss with the salad.

Red rice salad


In a large bowl, combine the fava beans, rice, diced pepper, walnuts and herbs. Drizzle over the dressing, tossing to coat completely. The salad can be made a couple of hours ahead and stored at room temperature, and can be refrigerated up to 2 days (note that the favas will fade, so if making ahead wait before tossing them with the salad).

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