1 c. regular long grain rice
2 tbsp. salad oil
3 lg. celery stalks, thinly sliced
1 (15 1/4 - 20 oz.) can red kidney beans, drained
2 tbsp. red wine vinegar
3/4 tsp. salt
1/2 tsp. sugar
Black pepper

Prepare rice as label directs and place in large bowl; set aside. Meanwhile, in 10" skillet over medium heat in 2 tablespoons hot salad oil, cook celery until tender, stirring occasionally. Spoon celery into bowl with rice. Add kidney beans, vinegar, salt, sugar, pepper and 2 tablespoons salad oil, tossing to mix well. Serve salad at room temperature or cover and refrigerate. Serves 8.