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

Drain kidney beans. Chop onion and green pepper. Mix all together. Cool several hours to serve.