Title: Rice-and-bean salad
 Categories: Salads
      Yield: 8 Servings
 
      1 c  Rice,regular long-grain
           Salad oil
      3    Celery stalks,lg,thin sliced
      1 cn Kidney beans(17oz)
      2 tb Vinegar,red-wine
    3/4 ts Salt
    1/2 ts 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.