• In a fine-mesh strainer, rinse the black rice with the quinoa and lentils.

In a medium sauce pot, combine the rice, lentils, and quinoa with 3 cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice mixture is tender and the water is absorbed, 18 to 20 minutes. Spread the mixture on a sheet pan to cool to room temperature.
While the rice mixture cooks and cools, prepare the remaining salad ingredients and the vinaigrette.

• Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Trim the ends from the radishes; thinly slice the radishes.
• Coarsely chop the almonds.
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Coarsely chop the dill.

In a large bowl, stir together the vinegar and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

To the bowl with the dressing, add the rice mixture, cucumbers, radishes, almonds, parsley, and dill and toss well. Season to taste with salt and pepper.

Transfer the salad to individual bowls and serve.

Chef’s Tip For ultra-crisp radish slices, cut the radishes as thinly as you can (using a mandoline, if you have one). Then soak the slices in ice water for 5 to 10 minutes. Drain and pat dry before tossing them in the salad.