Recipe for Rice-and-Bean Salad

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1 cup	Rice,regular long-grain
	Salad oil
3 x	Celery stalks,lg,thin sliced
1 can	Kidney beans(17oz)
2 tbl	Vinegar,red-wine
3/4 tsp	Salt

Instructions:

Instructions: 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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