Hearty summer salad bowl
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice |
| 1 | can | (15-oz.) kidney beans |
| 1 | pack | (10-oz.) frozen green beans; cooked and, cooled |
| 1½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| ¼ | cup | Diced pimiento;, optional |
| 1 | cup | Diced cooked ham or chicken |
| ¼ | cup | Sugar |
| ¼ | cup | Olive oil |
| 6 | tablespoons | Vinegar |
| Sliced hard-cooked eggs; for garnish | ||
| Cherry tomatoes;, if desired | ||
Directions
Drain kidney beans. Mix all ingredients except garnishes and let set at least four hours before serving. Arrange prettily in a large glass bowl garnished with hard-cooked egg slices and cherry tomatoes. Serves 6-8.
Posted by Ethel Snyder <essie49@...> Date: August 08, 1997 Recipe by: Home Cooking magazine -- August 1997 Posted to MC-Recipe Digest V1 #734 by essie49@... (Ethel R Snyder) on Aug 10, 1997