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.