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Vegetable-rice salad

Vegetable-rice salad
Main Ingredient: Cereals Rice and Grains Cucumber Tomatoes

Dietary: Diabetic

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Vegetable-rice salad ingredients

  • 372529⁄-2009260032 c Rice, Regular, Uncooked
  • 1 Cucumber, peeled and chopped
  • Salt
  • 1 large Carrot, peeled and diced
  • 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
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 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.


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