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CRUNCHY RICE, BEAN, AND HAM SALAD

Makes 8 Servings

Dressing:
1/3 cup cider vinegar
3 tablespoons sugar
1/4 cup vegetable oil
2 tablespoons mustard
2 teaspoons salt
1 teaspoon pepper
1/4 cup hot sauce

Salad:
3 cups rice, cooked
1 1/2 cups celery, sliced
1/2 cup each: chopped green onion and green pepper
1 (15.5-ounce) can kidney beans
8 ounces (1 cup) cooked ham, cut in thin strips
2 tomatoes, cut in wedges
2 hard-cooked eggs, sliced


1. Dressing: Combine all dressing ingredients in small pan and bring to a boil.

2. Salad: In a large bowl, combine rice, beans, celery, onion, pepper, and ham. Pour hot dressing over rice mixture and toss together.

3. Cover and chill, stirring occasionally, at least 8 hours and up to 24 hours.

4. Garnish with tomatoes and eggs.

Food & Nutrition Service, USDA