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

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.
 
 
 "Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)