SALAD:

1 c. raw long grain rice, white or brown, cooked without butter or 3 c. cooked orzo
1 (15 oz.) can kidney beans, drained & rinsed
1 lg. stalk broccoli flowerets cut, stems sliced & steamed for 5 min. or blanched for 2 minutes
1/2 lb. snow peas or sugar snap peas
1/2 lb. mushrooms, sliced thin (about 2 1/2 c.)
1 green or red sweet pepper, cut in strips about 1/4 inch wide
4-6 scallions, sliced thin

DRESSING:

1/4 c. olive oil
2 tbsp. lemon juice
3 tbsp. vinegar
2 lg. cloves garlic, crushed
1 tsp. dry mustard
3/4 tsp. tarragon, crumbled
1/2 tsp. salt, if desired
1/2 tsp. freshly ground black pepper, or to taste

GARNISH:

Greens for serving
1 pt. cherry tomatoes, halved, optional

In a large bowl, combine all the salad ingredients. In a jar, combine all the dressing ingredients. Cover the jar, shake it well. Pour the dressing over the rice and vegetable mixture. Toss the salad to mix it thoroughly. Refrigerate the salad until serving time. On a large platter, serve the salad on a bed of greens surrounded by a necklace of cherry tomato halves, if desired.