White Bean Rice Salad with Lemon-Tarragon Vinaigrette

  • ½ cup minced red onion
  • ½ cup minced celery
  • 1 14 oz can Cannelini or other white beans
  • 2 large tomatoes, seeded and chopped
  • 3 cups cold cooked long grained brown rice
  • 1 clove garlic, minced
  • ¼ cup fresh tarragon, minced
  • 2 TB fresh parsley, minced
  • 1 tsp salt
  • Freshly ground pepper
  • 3 TB lemon juice
  • 2 TB white wine vinegar
  • ¼ tsp sugar
  • ½ cup olive oil

Combine all of the vegetables, beans, herbs and rice in a large salad bowl. To make the dressing, combine the lemon juice, vinegar, sugar, salt and a few grinds of black pepper in a small bowl and whisk in the olive oil until combined. Add enough of this dressing to the rice mixture to moisten and toss well. Let sit for at least 30 minutes to combine flavors. The remaining dressing can be tossed with salad greens and served topped with rice salad.