4 c. hot cooked rice
1 (8 3/4 oz.) can red kidney beans, drained
1 sm. onion, chopped
1/4 c. vegetable oil
2 tbsp. white vinegar
1 tbsp. sugar
1 tbsp. pickle relish
1 1/2 tsp. chili powder
1/2 tsp. salt
1 med. green pepper, chopped

Combine rice, beans, and onion. In a separate bowl combine oil, vinegar, sugar, relish and chili powder and salt. Toss with rice mixture. Cover and chill for several hours. Just before serving stir in green pepper. Yield: 8 servings.