Eat Real. Eat Good.
Vegetable Bean Salad (with Rice)
Yummy rice salad! Try wild rice for a different version, or a long grain brown basmati.
Ingredients
- 1 c. rice (to yield about 2 c. cooked)
- 1 15 oz. can kidney beans (or cook your own)
- olive oil
- 3 T. vinegar
- 1 t. dry mustard
- 1 t. dried tarragon (or 2 t. fresh)
- pepper (red or green)
- broccoli, steamed
- garlic
- lettuce
- 1/2 lb. mushrooms
- lemon
- cherry tomatoes
- 1/2 lb. snow peas or sugar snap peas
- scallions
Preparation
Steam the broccoli florets until green and tender-crisp, about 5 minutes. Slice the mushrooms, peppers, and scallions. De-string the snow peas or sugar snap peas. Combine all the veggies with the cooked rice and cooked beans.
In another bowl, mix together 1/4 c. olive oil, 2 T. lemon juice (about 1 juiced lemon), 3 T. vinegar, 2 pressed cloves of garlic, 1 t. dry mustard, 1 t. tarragon (or 2 t. fresh chopped), and 1/2 t. each of salt and pepper. Whisk vigorously until well combined, then pour over the salad mixture and mix well.
Chill the salad before serving. Serve over lettuce greens, and garnish with halved cherry tomatoes.