Divide the brown rice, beans and greens between two bowls. Top with optional vegetables.
Make the vinaigrette - add all of the vinaigrette ingredients to the blender except the olive oil and water. Pulse to combine. Drizzle the olive oil in while the blender is processing. Add the water one tablespoon at a time until the salad dressing is creamy and easy to drizzle.
Serve topping the salad. Leftover salad dressing will keep in the refrigerator for 3-4 days.