Recipe - Hearty Summer Salad Bowl

3 cup Cooked rice
1 cn (15oz.) kidney beans
1 pack (10oz.) frozen green beans;
cooked and, cooled
1 One half cup Chopped celery
One half cup Chopped onion
One fourth cup Diced pimiento;, optional
1 cup Diced cooked ham or chicken
One fourth cup Sugar
One fourth cup Olive oil
6 tablespoon Vinegar
Sliced hardcooked 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 hardcooked egg slices and cherry tomatoes. Serves 68.
Posted by Ethel Snyder essie49@juno.com Date: August 08, 1997

Recipe by: Home Cooking magazine August 1997 Posted to MCRecipe Digest
V1 #734 by essie49@juno.com (Ethel R Snyder) on Aug 10, 1997