Ingredients

1-1/4 C. rice, regular, uncooked
1 cucumber, peeled and chopped
salt
1 large carrot, peeled and diced
1/3 pound green beans, fresh, cut into 1/2-inch pieces
1 C. peas, English, frozen
1 red pepper, chopped
2 medium tomatoes, peeled, seeded, and cut in lengthwise strips
2 Tbsp. vinegar, tarragon
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. olive oil plus 2 Tbsp. olive oil
lettuce leaves

Cooking 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 saucepan. Cover with water, and cook 8 to 10 minutes, or until crisp and tender; drain and rinse in cold water. Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes. Combine vinegar, 1/2 tsp. salt, and pepper. Gradually add oil, beating with a wire whisk until blended. Pour dressing over salad, and toss gently. Serve on lettuce leaves.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)