Red Bean & Rice Salad

Do you ever just want to change things up and make something unexpected for a potluck or cookout?  I mean, something other than potato salad or baked beans or coleslaw?  Don't get me wrong, I am a big fan of all three, particularly potato salad and baked beans, and I've no doubt I'll be making one or both on Father's Day and July 4th.  But, change can be good, change can be fun, and with this salad, change can be refreshing.  Nice segue, yes? 
I first had this particular salad a number of years ago, and I thought the concept was brilliant.  Rice salad?  Why hadn't I thought of that?  The closest I ever came to something similar was a shrimp and orzo pasta salad that I dressed with vinaigrette - exceptionally good, I might add.  Anyway, red bean and rice salad lends itself to culinary creativity, lime and cilantro, oregano and feta, and onward.  Use your favorite flavor combination and you'll have a winner. 
Red onion would have been gorgeous alongside the green onions and parsley, but there were no non-disgusting-looking red onions to be found at the grocery.  Vidalias were everywhere, but I wanted the color and spice of a red.  C'est la vie.  With or without, it was delicious!
Many thanks to Reeni from Cinnamon Spice and Everything Nice for suggesting that I submit this to her June Side Dish Showdown-Anything Goes!

Red Bean & Rice Salad Printable recipe
1 cup dried red beans
2 cups water
1 1/2 teaspoons salt, divided
2 cups basmati rice, uncooked
3 2/3 cups water
1 cup sliced green onions
1-2 cups celery (I used 2, as I like a lot of crunch)
1/2 cup diced red onion
1/2 cup minced parsley

Bring 2 cups of water to a boil, add beans and 1/2 teaspoon salt.  Lower heat and simmer beans until tender; drain, set aside and allow to cool.
In another pot, combine 2 cups of rice, 1 teaspoon salt, and 3 2/3 cups water.  Bring to a boil, stir, and lower to a simmer.  Cook for 15-18 minutes, or until water has evaporated.  Remove from heat and spoon rice into serving bowl.
Add green onions, celery, red onions, and parsley to warm rice. 
Pour vinaigrette over rice mixture, and gently mix in beans. 
Serve at room temperature.

Vinaigrette
1 tablespoon dried savory (use dried thyme if unavailable; I order mine from here)
3 tablespoons lemon juice
3 tablespoons cider vinegar
3/4 cup extra virgin olive oil
2-3 teaspoons grated garlic
1/2 teaspoon salt
1/4 teaspoon cayenne (you can use less or leave it out completely)
1/2 teaspoon black pepper

Mix together savory, lemon juice, cider vinegar and salt together until salt has dissolved. Add garlic, cayenne and black pepper. Slowly whisk in olive oil.