1 c. raw long grain rice, white or brown, cooked without butter
1 (15 oz.) can kidney beans, drained and rinsed
1 lg. stalk broccoli, flowerets cut, stems sliced
1/2 lb. snow peas or sugar snap peas
1/2 lb mushrooms, sliced thin (about 2 1/2 c.)
1 green or red pepper (or both), cut in strips
4 to 6 scallions, sliced thin

Steam broccoli for 5 minutes or blanch for 2 minutes. Combine all the salad ingredients in a large bowl.

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 pepper

In a jar, combine the dressing ingredients. Cover the jar, shake it well, and pour the dressing over the rice and vegetable mixture. Toss the salad to mix it thoroughly. Refrigerate the salad until serving time. The salad can be prepared several hours to 1 day in advance. On a large platter, serve the salad on bed of greens surrounded by a necklace of cherry tomato halves, if desired.