VEGETABLE-RICE SALAD

      Title: VEGETABLE-RICE SALAD
  Categories: Diabetic, Vegetables, Rice, Salads
       Yield: 6 Servings
  
   1 1/4 c  Rice, regular; uncooked
       1    Cucumber; peeled and chopped
            Salt
       1 lg Carrot; peeled and diced
     1/3 lb Green beans, fresh; cut into
            -1/2 inch pieces(about 1cup)
       1 c  Peas, English; frozen
       1    Pepper, red; chopped
       2 md Tomatoes; peeled, seeded,
            -& cut in lengthwise strips
       2 tb Vinegar, tarragon
     1/2 ts Salt
     1/2 ts Pepper
     1/4 c  Oil, olive; plus
       2 tb Oil, olive
            Lettuce leaves
  
   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.
   
   SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
   Coleman. Nancy O notes: could be used for a diabetic human
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