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Vegetable-rice salad

Yield: 6 Servings

Ingredients:

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

Instructions:

olive 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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