For the dressing:
2 Tbs. olive oil
1 tsp. local honey
Zest and juice of 1 lime
1 garlic clove, finely grated
Salt and freshly ground pepper to taste
Combine the ingredients in a small bowl and whisk together. Set aside.
For the salad:
1½ cups uncooked black rice
1 medium peach, peeled and cubed
1 avocado, peeled and cubed
1/2 cup blueberries
1/4 cup fresh mint leaves, torn into pieces
Cook the rice according to package directions and let it cool. Stir in the peach, avocado, blueberries, and mint. Whisk the dressing, then add it into the mixture. Allow to sit 10 minutes before serving.
Food for the Southern Soul owner Jimmy Hagood hosts a Labor Day cookout with juicy ribs, sweet onion pie, and homemade cane syrup ice cream
