rice-and-bean salad
- Categories
- Salads
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rice,regular long-grain |
| Salad oil | |
| 3 | Celery stalks,lg,thin sliced |
| 1 can | Kidney beans(17oz) |
| 2 tablespoons | Vinegar,red-wine |
| ¾ teaspoon | Salt |
| ½ teaspoon | 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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