Rice-And-Bean Salad

1 c Rice,regular long-grain

Salad oil 3 Celery stalks,lg,thin sliced

1 cn Kidney beans(17oz)

2 T Vinegar,red-wine

3/4 t Salt

1/2 t Sugar

1. Prepare rice as label directs; place in bowl.

2. Meanwhile, in 10" 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. Or cover and refrigerate to serve chilled later.