Green Bean, Red Rice and Almond Salad Recipe Details | washingtonpost.com
This salad combines chewy, slightly nutty red rice with crisp green beans (preferably thin haricots verts) in a dressing made creamy by almond butter. It can be eaten hot, cold or in between.
MAKE AHEAD: The red rice can be cooked and refrigerated for up to 3 days or frozen for up to 3 months. The green beans can be cooked and refrigerated a day in advance. The salad without the almonds, parsley and pepper can be assembled and refrigerated a few hours in advance.
http://projects.washingtonpost.com/recipes/2013/07/17/green-bean-red-rice-and-almond-salad/
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