Garbanzo, Rice and Green Bean Salad

This is a great dish for a summer picnic or pot-luck! I got the recipe 30 years ago from the lovely couple who own Sandy Mush Herb Nursery near Asheville, NC. Over the years I've probably made enough of it to fill a small hot tub! I took it to a recent pot-luck and everyone raved and requested the recipe, so here 'tis:

Garbanzo, Rice and Green Bean Salad

Serves 10-12

Cook 2 cups (raw) long-grain brown rice

1 can Garbanzo beans, heated, drained, and rinsed

To warm rice and beans, add:
2 cups fresh steamed green beans, bite-size (I used Haricot Verts. Do NOT overcook!)

½ cup finely chopped celery
½ cup fresh chopped chives (may substitute mild onions)

In ½ cup of olive oil, sauté:
1 clove minced fresh garlic (I use more because I like garlic, but it depends on the party group)
1 Tbs. fresh (or 1 tsp. dry) basil
1 tsp. dry tarragon

Add:

Juice of 1 lemon (and the zest, it perks it up)
1 tsp. dry ground mustard

¼-⅓ cup raw apple cider vinegar, to taste

Mix together and add to rice mixture. 

I always add a can of drained whole pitted black olives, and a handful of grape or cherry tomatoes for color. 

Sprinkle with chopped fresh parsley, and serve with a good crusty bread. Serve warm, or chilled. Great either way! YUM!