Zippy Bean and Rice Salad

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 1 15-1/2-ounce can kidney beans, drained
 * 1 16-ounce can cut green beans, drained
 * 1 1/2 cups sliced celery
 * 1/2 cup chopped onion
 * 1/2 cup chopped green bell pepper
 * 1/4 cup diced pimiento
 * 4 ounces cooked ham, cut into thin strips* (3/4 cup)
 * 1/4 cup sugar
 * 1/4 cup salad oil
 * 6 tablespoons cider vinegar
 * 1 teaspoon seasoned salt
 * 1 teaspoon seasoned pepper
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Combine rice, kidney beans, green beans, celery, onion, green pepper, pimiento and ham.

Bring sugar, oil, vinegar, salt and pepper to boil in small saucepan. Pour over rice mixture; toss lightly. Chill. Serve on salad greens and garnish with cherry tomatoes and sliced hard-cooked eggs, if desired.