Recipe for Vegetable-Rice Salad 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1/4 cup Rice, regular, uncooked
1 x Cucumber, peeled and chopped
Salt
1 lrg Carrot, peeled and diced
1/3 lb Green beans, fresh, cut into 1/2 inch pieces(about 1cup)
1 cup Peas, English, frozen
1 x Pepper, red, chopped
2 med Tomatoes, peeled, seeded, & cut in lengthwise strips
2 tbl Vinegar, tarragon
1/2 tsp Salt
1/2 tsp Pepper
1/4 cup Oil, olive, plus
2 tbl Oil, olive
Instructions:
Instructions: 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.

Nancy O notes: could be used for a diabetic human

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