Rice Salad

I've never done it with beans but I can see the appeal in forming a complete protein. I see plenty with peas all the time, but you could move to lentils quite easily. I think that it would mix better with lentils or small black beans. Large beans wouldn't look right to me.

I usually do it with olives and artichokes (onions, garlic and parsley are a given) dressed with lemon, a bit of mustard and extra virgin olive oil. I've used canned, frozen and marinated artichokes depending what I had on hand.

I also cook the rice in more of a pilaf style with lemon and turmeric. This gives the rice some flavor and color to liven up the salad.

You could also incorporate the beans into the dressing perhaps in the style of a loose hummus? Just thinking out loud here.

Phil

Made a rice salad for a bbq yesterday - cooked long grain rice from the day before, diced aplles, celery, white onions, spring onion tips and bottled french dressing (like to use it cuz its quick and fat free). Was really nice.

With yours I'd be tempted to use some sun dried tomatoes and olives. Would even suggest chick peas (canned - life is too short).

I like to add well roasted veg - Aubergine, courgette, Red onion, Pepper and lots of garlic. Olive oil, rosemary lots of black pepper.fresh flat leaf parsley and spring onions (scallions ) at the end. A vinagrette works well
I would also do the samewith cous cous or bulgar wheat