Black Rice Layered Salad

 Makes 8 cups

4 c cooked black rice

2 c thawed frozen edamame

2 c shredded carrots

1 red bell pepper thin cut strips

1/2 c thinly sliced red onion

1 c coarsely chopped herbs: mint, basil, cilantro, etc

Soy Vinaigrette

2T brown rice vinegar

2T lime juice

2T low sodium soy sauce

2T water

2T maple syrup 

1t sriracha

1/2 t crushed red pepper

Large glass bowl layer half of each with dressing and sesame seeds

Garnish with fresh herbs