Green Bean, Fennel and Rice Salad

Course : Salads
Serves: 6 - 8
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1 Cup Rice
2 Cup Green beans cut in 2-inch pieces
1 medium Fennel bulb sliced thinly
1 medium Roasted pepper diced
1/2 Cup Chopped green onion
3 tablespoons Tarragon vinegar (or flavored rice wine vinegar)
3 tablespoons Olive oil (you can lower the amount of oil to 1Tbsp.)
2 tablespoons Water
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon freshly ground pepper
2 tablespoons Chopped fresh dill

Preparation / Directions:

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

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