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Rice-And-Bean Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 160g / 5.6oz Rice - regular long-grain Salad oil

    2. 3 Celery stalks - thinly sliced (large)

    3. 1 Kidney beans

    4. 2 tablespoons 30ml Vinegar - red-wine

    5. 3/4 teaspoon 3.8ml Salt

    6. 1/2 teaspoon 2 1/2ml Sugar

    Instructions Jump to Ingredients ↑

    1. 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.

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