Rice-and-bean salad
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Related recipes
- Black bean & rice salad
- Black bean and rice salad
- Black beans and rice salad
- Quick bean and rice salad
- Red beans and rice salad
- Rice & corn salad
- Rice & two bean salad
- Rice and corn salad
- Rice and pea salad
- Rice and two bean salad
- Rice salad
- South american rice & bean salad
- South american rice and bean salad
- Southwestern rice & bean salad
- Southwestern rice and bean salad
- Summer rice salad
- Three bean rice salad
- Two bean and rice salad
- Vegetable-rice salad
- Wild rice bean salad