Vegetable Rice Salads with Beans

  • Level: Easy
  • Total: 57 min
  • Prep: 30 min
  • Cook: 27 min
  • Yield: 4 servings
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2 cups water


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


  1. 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.
  2. 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.
  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, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.
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