Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 c.  Rice
  2                 c.  Green beans     cut in 2-inch pieces
  1                     Fennel bulb     sliced thinly
  1                     Roasted pepper  diced
     1/2            c.  Chopped green onion
  3              Tbsp.  Tarragon vinegar (or flavored rice wine
                        vinegar)
  3              Tbsp.  Olive oil (you can lower the amount of
                        oil to 1Tbsp.)
  2              Tbsp.  Water
  1               tsp.  Dijon mustard
     1/2          tsp.  Salt
     1/4          tsp.  Freshly ground pepper
  2              Tbsp.  Chopped fresh dill

Preparation:

Cook rice according to directions. Fluff with a fork and cool. In large bowl, combine rice, beans, fennel, roasted pepper and green onions. Toss to mix well. In small bowl, whisk together vinegar, oil, water, mustard, salt and pepper to form a vinaigrette. Pour over rice salad. Add dill and stir to mix well. Cover and refrigerate several hours. Remove salad from fridge 30 minutes before serving and allow to warm a bit.

Nutritional Information:

691 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g Protein; 150g Carbohydrate; 0mg Cholesterol; 1278mg Sodium