Dilly of a Rice Salad

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice, cooled
 * 1 15-ounce can red kidney beans, rinsed and drained
 * 1 medium carrot, chopped
 * 1/2 cup sliced celery
 * 1/4 cup thinly sliced green onions
 * 1/4 cup cider vinegar
 * 1/4 cup vegetable or corn oil
 * 1 tablespoon sugar
 * 1/2 teaspoon dry mustard
 * 1/2 teaspoon dill weed
 * 1/4 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * Lettuce leaves

Directions
Combine rice, beans, carrot, celery and onions in large bowl. Blend vinegar, oil, sugar, mustard, dill, salt and pepper; toss lightly with rice mixture. Chill. Serve on lettuce leaves.