I have posted this recipe before. It came to me via my daughter from a little coffee shop/cafe in SC.

This chick pea salad is really good and a little different.
It makes a lot but it keeps well.

Chick Pea Salad:

2 16 oz. cans Chick Peas, rinsed and drained
2 C. chopped Romaine Lettuce (use scissors)
1 1/3 C. Seedless Red Grapes, halved
1 C. Sweet Red Pepper, chopped
2/3 C.thinly sliced Celery
1/2 C finely chopped Onion
1 1/2 to 2 C. Poppy Seed Dressing …start w/1 C dressing, add more if needed.

*Poppy Seed Dressing:
3/4 C. sugar
1/3 C. cider vinegar (heat to boil and pour over sugar)
1 teas.salt
1 teas. dry mustard
1 teas. finely chopped green onion
1 C. vegetable oil
1 T. (+) poppy seeds
Combine first 5 ingredients in blender til smooth. Turn blender on high and gradually pour in oil in slow steady stream. Stir in poppy seeds - cover and chill.

*I have sometimes used purchased poppy seed dressing to save time and it's still good.

jude

Here's a favorite of mine.

Artichoke Salad

This recipe comes from Picnic! by Edith Stovel. This serves 8.

Ingredients

Salad
1/2 lb fresh mushrooms, washed, dried and sliced
3 - 6 oz jars marinated artichoke hearts with marinade
1 medium tomato, seeded and cut into bite size chunks
1 celery stalk, sliced
1 small sweet onion, thinly sliced
4 green onions, thinly sliced
6 sun dried tomatoes, cut into strips

Dressing
2 tablespoons balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon sugar
Ground black pepper
2 tablespoons vegetable oil
2 tablespoons olive oil

In a large bowl, combine all of the vegetables. Whisk the dressing ingredients together in a small bowl and pour over vegetables. Let the salad stand in the refrigerator overnight or 8 hours.

Pebble Salad

Serves 8 to 10 as a side dish; 6 as a main course

1 5.2 or 6 oz package long-grain and wild rice
1 (12-ounce) can white corn, drained
1 small cucumber, seeded and chopped
2 medium carrots, coarsely chopped
2 green onions, with tops, thinly sliced
1/3 cup chopped parsley
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/2 cup dry-roasted sunflower seeds
romaine lettuce
1/3 cup slivered almonds

Prepare rice according to package instructions. Let cool to room temperature. Stir in corn, cucumber, carrots, green onions and parsley. Combine lemon juice, oil, garlic, dill weed, mustard and pepper in a small bowl and mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.

My notes:
I didn't use Uncle Ben's. Just made a cup of wild rice mixture that I buy in pound containers. Cheaper.
I used frozen corn.
I stuck the rice in the fridge to cool off while I chopped the veggies.
I made at least 1.5 x the dressing it called for and I added salt.