1 c. regular long grain rice
Salad oil
3 lg. celery stalks, thinly sliced
17 oz. can red kidney beans, drained
2 tbsp. red wine vinegar
3/4 tsp. salt
1/2 tsp. sugar

Prepare rice as label directs. Place in bowl. Meanwhile, in 10-inch 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. Serves 8.