3 c. cooked rice
1 1/2 c. sliced celery
1/2 c. each chopped green onion & green pepper
1 (2 oz.) jar sliced pimento, drained
1 (15 1/2 oz.) red kidney beans
4 to 8 oz. cooked ham, cut in thin strips
1 or 2 tomatoes, cut in wedges
1 or 2 hard-cooked eggs, sliced
1 to 2 c. sweet-sour dressing (follows)

DRESSING:

1/3 c. cider vinegar
3 tbsp. sugar
1/4 c. salad oil
2 tbsp. Dijon mustard
2 tsp. garlic salt
1 tsp. pepper
1/4 c. liquid hot pepper seasoning

Combine dressing ingredients in small pan and bring to a boil.

In large bowl combine rice, beans, celery, onion, pepper, pimento and ham. Pour hot dressing over rice mixture and toss together. Cover and chill, stirring occasionally at least 8 hours and up to 24 hours.

To serve, line bowl or platter with lettuce leaves. Fill with rice salad. Garnish top with tomatoes and eggs.