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
- 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.
Makes 6 servings.
Recipe provided courtesy The Michigan Bean Commission.
