Bean and Rice Summer Salad

3 cups cold cooked rice 1 (15-oz.) can pinto beans, rinsed and drained 1 (15-oz.) can black beans, rinsed and drained 1 (10-oz.) package frozen peas 1 cup sliced celery

1 medium red onion, chopped 2 (4-oz,) cans diced green chili peppers, drained 1/4 cup snipped cilantro or parsley 1 cup (8 oz.) Italian salad dressing Sprigs of cilantro for garnish

Directions:
In a 3 quart container, combine all ingredients. Toss gently to mix. Cover and chill thoroughly, up to 24 hours. Place in a serving bowl. Garnish with cilantro sprigs. 16 servings.

Notes:

Tomato Jelly Salad

3 tablespoons plain gelatin 1/2 cup cold water 1 quart tomato juice heated 1 teaspoon sugar 2 slices of onion, chopped

1 tablespoon finely chopped green pepper 2 tablespoons finely-chopped celery 1 cup shredded cabbage Mayonnaise 1 tablespoon chopped parsley

Directions:
Place cold water in a small bowl and sprinkle gelatin over top to soften. Heat tomato juice to boiling; add 1 teaspoon sugar and softened gelatin. Stir until completely dissolved (at least two full minutes.) Add onion, celery, and cabbage. Pour mixture into serving bowl and chill until set. Before serving, spread mayonnaise lightly over the top of the gelatin and sprinkle with chopped parsley.

Notes:
My mother Doris Hill collected this recipe.

Marinated Zucchini Salad

1/2 cup vinegar 1/4 cup sugar 2-1/2 tablespoons vegetable oil 1 tablespoon wine vinegar 1/2 teaspoon salt

1/4 teaspoon pepper 5 small zucchini, thinly sliced 1/2 cup diced celery 1/2 cup diced onion 1/2 cup chopped green pepper

Directions:
Combine vinegar, sugar, vegetable oil, wine vinegar, salt, and pepper, stirring well. Add vegetables and toss them until all are well coated. Cover and marinate in refrigerator at least 3 hours or overnight.