*  Exported from  MasterCook  *

                      Tuna And Rice Salad Provencale

Recipe By     : Bon Appetit Magazine, Oct 1979, p.33
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Cooked rice
   2      c             White beans -- rinsed & drained
  15      oz            Tuna (2 cans) -- drained
     1/2  c             Green pepper -- chopped
     1/2  c             Red onion -- chopped
     1/2  c             Green olives -- chopped
     1/4  c             Fresh lemon juice
   3      tb            Olive oil
   1      tb            Wine vinegar
   1      ts            Salt
                        Freshly ground pepper --
                        - to taste
                        Lettuce leaves
                        Tomato wedges -- for garnish
                        Eggs -- hard-cooked, quartered,
                        - for garnish

Combine all ingredients except lettuce and garnish in large mixing
bowl and toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with
lettuce and mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.


                   - - - - - - - - - - - - - - - - - -