Vegetable-Rice Salad

Recipe Ingredients

1 1/4 cups	200g / 7.1oz	Rice - regular, uncooked
1		Cucumber - peeled and chopped
		Salt
1		Carrot - peeled and diced (large)
1/3 lb	151g / 5.3oz	Green beans - fresh, cut in 1" pcs
1 cup	237ml	English peas - frozen
1		Red pepper - chopped
2		Tomatoes - peeled, seeded, (medium) cut in half lengthwise
2 tablespoons	30ml	Tarragon vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 cup	59ml	Olive oil --, plus
2 tablespoons	30ml	Olive oil
		Lettuce leaves

Recipe Instructions

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 sauce pan; 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

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