|Handful||Green beans, trimmed and cut into 1" pieces|
|¼ cup||Meyer lemon juice|
|3 tablespoons||Regular lemon juice|
|2 tablespoons||White wine vinegar|
|¼ cup||Extra virgin olive oil|
|1 pouch||Fully Cooked Fall River Wild Rice|
|4||Scallions, thinly sliced|
|1 cup||Frozen shelled edamame, thawed|
|1 cup||Grape tomatoes, halved|
|Salt and pepper|
Preheat oven to 350°F.
Spread walnuts on a rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
Blanch green beans in boiling salted water for about 1-1/2 minutes. Drain and cool.
Whisk lemon juice, vinegar, and sugar in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
Crumble cooked rice with your fingers. Toss rice, walnuts, scallions, edamame, tomatoes, and green beans with vinaigrette in a large bowl. Season with salt and pepper.