Vegetable-rice salad

Main Ingredient: Cereals Rice and Grains Cucumber Tomatoes
Dietary: Diabetic
Yield:

Vegetable-rice salad ingredients

1 1⁄4 c Rice, Regular, Uncooked
1 Cucumber, peeled and chopped
Salt
1 large Carrot, peeled and diced
1⁄3 lb Green beans, fresh, cut into
-½ inch pieces(about 1cup)
1 c Peas, English, frozen
1 Pepper, red, chopped
2 med Tomato, peeled and seeded
-& cut in lengthwise strips
2 T Vinegar, tarragon
1⁄2 t Salt
1⁄2 t Pepper
1⁄4 c Oil, olive, plus
2 T oil, olive
Lettuce leaves

Cooking Vegetable-rice salad

1. Cook rice according to package directions; chill.
2. Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
3. Rinse well.
4. 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.
5. Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
6. Combine vinegar, ½ teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended.
7. Pour dressing over salad, and toss gently.
8. Serve on lettuce leaves.