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Preheat oven to 350°F. Cook rice in a medium saucepan of
boiling salted water until tender, 35-40 minutes. Drain well,
spread out on a plate or a rimmed baking sheet, and let cool.
Meanwhile, spread out walnuts on another rimmed baking sheet.
Toast in oven, tossing once, until fragrant, 8-10 minutes. Let
cool; chop.
Whisk lemon juice, vinegar, and agave in a small bowl. Whisking
constantly, gradually drizzle in oil. Season vinaigrette with salt.
Toss rice, walnuts, scallions, edamame, tomatoes, green beans,
and vinaigrette in a large bowl. Season with salt and pepper.
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