Wild Rice Salad with Edamame, Tomatoes, Green Beans, and Lemon Vinaigrette

½ cup	Walnuts
Handful	Green beans, trimmed and cut into 1" pieces
¼ cup	Meyer lemon juice
	or
3 tablespoons	Regular lemon juice
2 tablespoons	White wine vinegar
½ tablespoon	Sugar
¼ cup	Extra virgin olive oil
	Kosher salt
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. Serves 6.

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