Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          rice -- regular, uncooked
   1                    cucumber -- peeled and chopped
                        salt
   1      large         carrot -- peeled and diced
     1/3  pound         green beans -- fresh, cut into 1/2
                        -- inch pieces(about
                        -- 1cup)
   1      cup           peas -- english, frozen
   1                    pepper -- red, chopped
   2      medium        tomatoes -- peeled, seeded, &
                        -- cut in lengthwise
                        -- strips
   2      tablespoons   vinegar -- tarragon
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  cup           oil -- olive, plus
   2      tablespoons   oil -- olive
                        lettuce leaves

Preparation:

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 saucepan; 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.