---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Vegetables, Rice, Salads
       Yield: 6 servings
   1 1/4 c  Rice, regular; uncooked
       1    Cucumber; peeled and chopped
       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