Wild Rice and Summer Succotash Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup celery finely chopped
• 0.3 cup dijon mustard 
• 3 tablespoons olive oil extravirgin
• 3 tablespoons basil leaves fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 1 cup baby lima beans frozen
• 1  garlic clove minced
• 1 cup cut green beans (1-inch) ()
• 2 tablespoons green onions chopped
• 0.5 teaspoon kosher salt 
• 1 cup plum tomatoes diced
• 1 cup bell pepper red finely chopped
• 1 cup onion red finely chopped
• 0.3 cup red wine vinegar 
• 6  romaine lettuce leaves 
• 3 tablespoons slivered almonds toasted
• 3 cups water 
• 1 cup rice wild

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.
2. Bring 3 cups water to a boil in a medium saucepan.
3. Add rice to pan. Cook, covered, 45 minutes or until tender.
4. Drain.
5. Place rice in a large bowl.
6. Add 1/4 cup vinegar mixture; toss well. Cool.
7. Cook green beans and lima beans in boiling water 4 minutes or until tender.
8. Drain. Rinse with cold water; drain.
9. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture.
10. Sprinkle each serving with 1 1/2 teaspoons almonds.