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.