VEGETABLE RICE SALADS WITH BEANS

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Vegetable Rice Salads with Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 57m

Yield 4 servings

Number Of Ingredients 17

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 oil
1 celery rib, diced
1 red bell pepper, cored, diced
1 bunch scallions, chopped
1 1/2 cups canned chickpeas
Chopped dill, for garnish
Chopped parsley, for garnish
1 bunch arugula salad, tough stems removed

Steps:

  • In a 2-quart 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 rice well.
  • In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well.
  • 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, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.

Avalynn Johnson
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This salad is delicious! I've made it several times and it's always a crowd-pleaser.


Bletim Demaqi
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I made this salad for a party and it was a hit! Everyone loved it. I especially liked the addition of the black beans. They added a nice protein boost.


Mxolisi Mbuyiseni
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This salad is so refreshing and flavorful! I love the combination of vegetables, beans, and rice. It's a great way to get your daily dose of fruits and vegetables.