Instructions: Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and transfer to a bowl. Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.

Spicy Vinaigrette
3/4 cup olive oil
4 Tablespoons red-wine vinegar
2 Tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 clove garlic, minced
3/4 teaspoon freshly ground pepper
1 Tablespoon dry thyme

Combine all ingredients. Whisk well.

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