Cook rice according to package directions.
Meanwhile, in bowl, whisk together vinegar, mustard, garlic and Adobo; slowly whisk in olive oil. Add beans, tomatoes, sun-dried tomatoes and parsley, tossing gently until well coated. Let stand for 10 to 15 minutes.
Divide rice among bowls; top with arugula, radicchio and marinated beans. Sprinkle with walnuts.
Notes: Add leftover grilled steak, chicken or pork to the bowl if desired. Add black or green olives to marinated beans for a zesty variation.