Marinated Bean-And-Rice Salad - cooking recipe

Ingredients

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

Preparation

Wash green beans; trim ends, and remove strings.
Cut beans into 1-inch pieces.
Place beans in a vegetable steamer.
Place steamer over boiling water; cover and steam 8 minutes, or until beans are crisp-tender.
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.
Pour over vegetable mixture; stir well.
Cover and chill 8 hours, stirring occasionally.
To serve, line a serving platter with radicchio leaves.
Spoon vegetable mixture onto platter.
Combine olives and parsley; sprinkle over salad.
Yields 12 servings.