| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Meats, Salads |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <essie49@juno.com> Date: August 08, 1997
Recipe by: Home Cooking magazine -- August 1997 Posted to MC-Recipe Digest
V1 #734 by essie49@juno.com (Ethel R Snyder) on Aug 10, 1997
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“Where love is, God is. #Henry Drummond”