Rice-And-Bean Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Rice - regular long-grain
		Salad oil
3		Celery stalks - thinly sliced (large)
1		Kidney beans
2 tablespoons	30ml	Vinegar - red-wine
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

Prepare rice as label directs; place in bowl.

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.

Source:
Cooking for Two or a Few - The USA Rice Council

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