Rice-and-bean Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice, regular long-grain
Salad oil,
3: Celery stalks, lg,thin sliced
1 can: Kidney beans, 17oz
2 tbsp: Vinegar, red-wine
3/4 tsp: Salt,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads