Marinated Bean-And-Rice Salad

• 1/2 lb. fresh green beans
• 2 c. hot cooked brown rice, cooked without salt or fat
• 1/2 c. diagonally sliced celery
• 1/2 c. sliced green onions
• 1 (15 oz.) can garbanzo beans, drained
• 1 clove garlic, minced
• 1 tsp. dried whole oregano or 1 Tbsp. fresh oregano leaves, minced
• 1/8 tsp. white pepper
• 1/2 tsp. dry mustard
• 1/2 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 1/3 c. cider vinegar
• 1/3 c. olive oil
• 12 radicchio leaves
• 1 Tbsp. chopped ripe olives
• 1/4 c. minced fresh parsley

1. Wash green beans; trim ends, and remove strings.
2. Cut beans into 1-inch pieces.
3. Place beans in a vegetable steamer.
4. Place steamer over boiling water; cover and steam 8 minutes, or until beans are crisp-tender.
5. Combine green beans, rice, celery, green onions, garbanzo beans and garlic in a large bowl; set aside. Combine oregano, white pepper, mustard, lemon rind, lemon juice, vinegar and olive oil; stir well.
6. Pour over vegetable mixture; stir well.
7. Cover and chill 8 hours, stirring occasionally.
8. To serve, line a serving platter with radicchio leaves.
9. Spoon vegetable mixture onto platter.
10. Combine olives and parsley; sprinkle over salad.
11. Yields 12 servings.

fresh green beans, hot cooked brown rice, celery, green onions, garbanzo beans, clove garlic, oregano, white pepper, dry mustard, lemon rind, lemon juice, cider vinegar, olive oil, radicchio, chopped ripe olives, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519206 (may not work)