Title: Hearty Summer Salad Bowl
Categories: Meat Salad
Yield: 8 Servings

3	c	Cooked rice
1	cn	(15-oz.) kidney beans
1	pk	(10-oz.) frozen green beans; cooked and,
		; cooled
1 1/2	c	Chopped celery
1/2	c	Chopped onion
1/4	c	Diced pimiento;, optional
1	c	Diced cooked ham or chicken
1/4	c	Sugar
1/4	c	Olive oil
6	tb	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

Posted to MM-Recipes Digest V4 #5

Recipe by: Home Cooking magazine -- August 1997

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