Summery Rice and Lentil Salad

Serves:

• CAPER-THYME VINAIGRETTE
• 1/4 cup red-wine vinegar
• 3 tablespoons olive oil, preferably extra-virgin
• 2 tablespoons bottled capers, drained and chopped
• 1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup uncooked long-grain rice
• 4 ounces green beans, cut in 1-inch pieces (1 cup)
• 1/4 teaspoon salt
• 1/2 cup dried brown lentils, rinsed and picked over 2 cups diced plum tomatoes
• 11/2 cups diced yellow pepper