Three-Bean Rice Salad

Name: Three-Bean Rice Salad
Ingredients: 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 2 tablespoons minced fresh Italian parsley; 3 tablespoons freshly squeezed lemon juice; 1 cucumber, peeled, seeded, and chopped; 1 (2-ounce) jar chopped pimientos, drained; 6 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups); 8 cherry or grape tomatoes, halved lengthwise; 8 cherry or grape tomatoes, halved lengthwise; ¼ teaspoon freshly ground black pepper; ¾ teaspoon salt; ½ teaspoon dry mustard; 1 garlic clove, minced; Torn mixed salad greens, for serving; 2 scallions, minced; 3 cups cold cooked long-grain brown rice; 3 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

For a variation, substitute chickpeas or white beans for either the kidney or black beans. Diced avocado makes a good addition. Roasted red bell pepper may be substituted for the pimiento.

Ingredients

6 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1½ cups cooked

Gluten-free
Vegan

Method

Steam the green beans over boiling water until tender, about 7 minutes. Run the beans under cold water to stop the cooking process and retain the color; drain well.
In a large bowl, combine the green beans, kidney beans, black beans, cucumber pimientos, and parsley. Set aside.
In a small bowl, whisk together the lemon juice, garlic, dry mustard, salt,