Rice And Bean Salad
|Regular long-grain rice||1 Cup (16 tbs)|
|Celery stalks||3 Large, thinly sliced (Salad Oil)|
|Canned red kidney beans||19 Ounce, drained (One 15 1/4- To 19-Ounce Can, Salad Oil)|
|Red wine vinegar||2 Tablespoon (Salad Oil)|
|Salt||3⁄4 Teaspoon (Salad Oil)|
|Sugar||1⁄2 Teaspoon (Salad Oil)|
1. Prepare rice as label directs; place in bowl.
2. Meanwhile, in 10-inch 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.