Vegetable Rice Salad with Beans

By MKMILLION

Ingredients

• 2 cups water
• salt
• 1 cup short-grain brown rice
• 1/2 pound green beans, trimmed, cut into 1 inch pieces
• 2 carrots, peeled, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dijon mustard
• 6 tablespoons extra virgin olive oil
• 1 celery rib, diced
• 1 red bell pepper, cored, diced
• 1 bunch scallions, chopped
• 1 1/2 cups canned chick peas
• chopped dill for garnish
• chopped parsley for garnish

Preparation

Step 1

1. In a 2-qt saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain well.
2. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain and shock in ice bath.
3. In a large bowl whisk together lemon juice, mustard, salt and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions and chickpeas and toss well.
4. Add dill and parsley. Serve on bed of arugula.