Vegetable Rice Salad

1 1/4 c Rice, regular; uncooked

1 Cucumber; peeled and chopped

Salt 1 lg Carrot; peeled and diced

1/3 lb Green beans, fresh; cut into

-1/2 inch pieces(about 1cup) 1 c Peas, English; frozen

1 Pepper, red; chopped

2 md Tomatoes; peeled, seeded,

-& cut in lengthwise strips 2 tb Vinegar, tarragon

1/2 ts Salt

1/2 ts Pepper

1/4 c Oil, olive; plus

2 tb Oil, olive

Lettuce leaves 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 saucepna; 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. Typed for you by Nancy Coleman. Nancy O notes: could be used for a diabetic human