Rice-And-Bean Salad

Yields:	8 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

1	cup	long grain rice
1	x	vegetable oil
3	large	celery stalk	thinly sliced
17	ounces	kidney beans
2	tablespoons	red wine vinegar
3/4	teaspoon	salt
1/2	teaspoon	sugar

Directions

Prepare rice as label directs; place in bowl.

Meanwhile, in 10 inch 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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Member Review

A1 Raspberry Ice Cream (like Ben & Jerry's®)

This is really, really good. I made it for the first time today. I used 3/4 cup Splenda and 3/4 regular sugar. I had to add more lemon juice than this recipe called for in order for the berries to have enough juice to pour. It does make a large quart, so be forewarned.

Reviewed by jvdlover

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