Hearty summer salad bowl

Yield: 8 Servings

Measure 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

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

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