Title: Hearty Summer Salad Bowl
Categories: Meats, Salads
Yield: 8 Servings

3 c Cooked rice
1 cn (15-oz.) kidney beans
1 pk (10-oz.) frozen green beans;
-cooked and, cooled
1 1/2 c Chopped celery
1/2 c Chopped onion
1/4 c Diced pimiento;, optional
1 c Diced cooked ham or chicken
1/4 c Sugar
1/4 c Olive oil
6 tb 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 Date: August 08, 1997

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