Hearty summer salad bowl

 
                          HEARTY SUMMER SALAD BOWL
 
 Recipe By     : Home Cooking magazine -- August 1997 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          cooked rice
    1      can           (15-oz.) kidney beans
    1      package       (10-oz.) frozen green beans, cooked and -- cooled
    1 1/2  cups          chopped celery
      1/2  cup           chopped onion
      1/4  cup           diced pimiento, -- optional
    1      cup           diced cooked ham or chicken
      1/4  cup           sugar
      1/4  cup           olive oil
    6      tablespoons   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 
 
 
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