Vegetable-Rice Salad

Servings: 6
Ingredients:

1 1/4 c  Rice, regular; uncooked             2 md Tomatoes; peeled, seeded,
1    Cucumber; peeled and chopped             -and cut in lengthwise strips
Salt                                2 tb Vinegar, tarragon
1 lg Carrot; peeled and diced          1/2 ts Salt
1/3 lb Green beans, fresh; cut into      1/2 ts Pepper
-1/2 inch pieces(about 1cup)      1/4 c  Oil, olive; plus
1 c  Peas, English; frozen               2 tb Oil, olive
1    Pepper, red; chopped                     Lettuce leaves

Cook rice according to package directions; chill.

Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.

Combine carrot, beans, and peas in a medium saucepna; cover with water,
and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold
water.

Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, 1/2 teaspoon salt, and pepper; gradually add oil, beating
with a wire whisk until blended. Pour dressing over salad, and toss
gently. Serve on lettuce leaves.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O notes: could be used for a diabetic human

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