A hearty bean, vegetable and rice salad dressed with a lemony tarragon-garlic vinaigrette.

Bean and Vegetable Salad with Rice

Salad:
2 (15-ounce) cans dark red 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
1/2 pound mushrooms, sliced thin (about 2 1/2 cups)
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

1. Cook rice as directed on package.
2. In a large bowl, combine all salad ingredients, including the cooked rice.
3. 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.
4. On a large platter, serve salad on a bed of greens surrounded by a ring of cherry tomato halves.

Makes 6 servings.

Recipe provided courtesy The Michigan Bean Commission.