Black Rice & Edamame salad with Lemon Vinaigrette


2 cup cooked black rice (Forbidden Rice)
Kosher salt
1/2 cup walnuts, toasted
1/2 cup sliced almond, toasted
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup yellow and red cherry tomatoes, halves
1 cup canned fava beans

Meyer Lemon Vinaigrette:
1/2 cup meyer lemon puree
1/4 cup light agave syrup
1/4 cup white wine vinegar
1 teaspoon kosher salt
2 cups extra virgin olive oil

1. 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.
2. Meanwhile, spread out walnuts and almonds on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
3. Whisk lemon juice, vinegar,agave and olive oil in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
4. Toss rice, walnuts, almonds, scallions, edamame, tomatoes, fava beans, and vinaigrette in a large bowl. Season with salt and pepper.