Salada de Ostra (Clam Salad)

MILLICENT BORGES, Guest Demonstrator

• 1 can (10 oz) whole clams, drained
• 1 can (15½ oz) kidney beans, drained
• 1 tbsp. minced parsley
• 1 tbsp. minced Chinese parsley
• 1 tbsp. minced onion
• 1/2 tsp. pepper
• 1/2 cup mayonnaise
• 2 tbsp. white vinegar
• 1 head Manoa lettuce
• 1 medium tomato, cut into wedges
• 2 hard-cooked eggs, quartered
• Pimiento strips

In a bowl, combine clams, beans, parsley and onion. Combine mayonnaise, vinegar and pepper. Pour over clam mixture and mix lightly. Chill. Serve on lettuce leaves. Arrange tomato and eggs around salad. Top with pimiento.

Makes 4 servings.