Instructions: Peel and slice tomatoes. Cut green pepper into strips approximately 1/8-inch wide.

In salad bowl, dissolve mustard in 1 teaspoon water. Add salt and pepper. Stir in oil. Mix well. Add vinegar. Add green peppers, tomatoes, and rice, tossing after each addition. Let stand in refrigerator for 1/2 hour.

Suggested Wine: A chilled dry white wine: Pinot Blanc; etc.

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