4 c. hot cooked rice
1 (8 3/4 oz.) can kidney beans, drained and rinsed
1 small onion, chopped
1/4 c. vegetable oil
2 tbsp. vinegar (white or cider)
1 tbsp. sugar
1 tbsp. pickle relish
1 1/2 tsp. chili powder
1 medium green pepper, chopped

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