Bean and Vegetable Salad with Rice

INGREDIENTS

Salad:
2 (15-ounce) can 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

PREPARATION

1. Cook rice.
2. In a large bowl, combine all salad ingredients, including the cooked rice.
3. In a jar, combine all dressing ingredients.
4. Cover the jar, shake well, and pour dressing over the salad mixture.
5. Toss salad to mix thoroughly.
6. Refrigerate salad until serving time.
7. On a large platter, serve salad on a bed of greens surrounded by a ring of cherry tomato halves.