Rice-And-Bean Salad Recipe - Cooking Index
1 cup | 160g / 5.6oz | Rice - regular long-grain |
Salad oil | ||
3 | Celery stalks - thinly sliced (large) | |
1 | Kidney beans | |
2 tablespoons | 30ml | Vinegar - red-wine |
3/4 teaspoon | 3.8ml | Salt |
1/2 teaspoon | 2.5ml | Sugar |
Prepare rice as label directs; place in bowl.
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:
Cooking for Two or a Few - The USA Rice Council
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.