Recipe - Rice-And-Bean Salad

1 cup Rice,regular longgrain
Salad oil
3 Celery stalks,lg,thin cut or sliced up
1 cn Kidney beans(17oz)
2 tablespoon Vinegar,redwine
Three fourths teaspoon Salt
One half 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip