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Rice-And-Bean Salad Recipe
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1 c Rice,regular long-grain Salad oil 3 Celery stalks,lg,thin sliced 1 cn Kidney beans(17oz) 2 T Vinegar,red-wine 3/4 t Salt 1/2 t Sugar 1. Prepare rice as label directs; place in bowl. 2. Meanwhile, in 10" skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well. Serve at room temperature. Or cover and refrigerate to serve chilled later.
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