Rice-And-Bean Salad
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
|
|
| 1 | x |
vegetable oil
|
*
|
| 3 | large |
celery stalks
thinly sliced |
*
|
| 17 | ounces |
red kidney beans
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
|
|
| 1 | x |
vegetable oil
|
*
|
| 3 | large |
celery stalks
thinly sliced |
*
|
| 491.3 | ml/g |
red kidney beans
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
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.
