Wild Rice And Summer Succotash Salad

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1/3 cup red wine vinegar

1/4 cup chopped fresh flat-leaf parsley

1/4 cup Dijon mustard

3 tablespoons chopped fresh basil leaves

2 tablespoons chopped green onions

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

3 tablespoons extravirgin olive oil

3 cups water

1 cup wild rice

1 cup (1-inch) cut green beans (about 1/4 pound)

1 cup frozen baby lima beans

1 cup finely chopped red bell pepper

1 cup finely chopped celery

1 cup finely chopped red onion

1 cup diced plum tomato

6 romaine lettuce leaves

3 tablespoons slivered almonds, toasted

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