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Black Rice Salad with Lemon Vinaigrette

['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.']

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.

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