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 T  Vinegar,red-wine 
    3/4 t  Salt 
    1/2 t  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.