Ingredients
For the salad:
4 sprigs fresh thyme
1½ cups whole wild rice
3 cups low-sodium vegetable broth
1 cup cooked black beans (if using dried beans, 1/3 cup dried yields 1 cup cooked)
2 bunches (about 8 cups) kale
1 cup baby tomatoes or ground cherries, rinsed and halved
½ cup grated pecorino Romano cheese or parmesan cheese
For the dressing:
Juice of 1 lemon (about 2 tablespoons juice)
1 tablespoon fresh grated lemon zest
¼ cup extra virgin olive oil
¼ teaspoon salt & freshly ground black pepper
*Cherry tomatoes are delicious in this salad, but if you can find...
