Bean and Vegetable Salad with Rice

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Bean and Vegetable Salad with Rice

 

Salad:

2 15 ounce kidney beans, drained and rinsed

1 cup long-grain rice, white or brown, uncooked

1 cup fresh broccoli, florets cut, stems sliced, and steamed for 5 minutes

1/2 pound snow peas

2 1/2 cups pound mushrooms, sliced thin

4 to 6 scallions, sliced

 

Dressing:

1/4 cup olive oil

2 tablespoons lemon juice

3 tablespoons vinegar

2 cloves garlic, minced

3/4 teaspoon tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Garnish:

Greens for serving

1 pint cherry tomatoes, halved

 

Cook rice as directed on package.

In a large bowl, combine all salad ingredients, including the cooked rice.

In a jar, combine all dressing ingredients. Cover the jar, shake well, and pour

dressing over the salad mixture. Toss salad to mix thoroughly. Refrigerate salad

until serving time.

On a large platter, serve salad on a bed of greens surrounded by a ring of

cherry tomato halves. Serves 6.

 

 

 

 

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