Dilly of a Rice Salad

Description

Makes 6 servings.

Ingredients

• 3 cups cooked rice, cooled
• 1 x 15-ounce can red kidney beans, rinsed and drained
• 1 medium carrot, chopped
• ½ cup sliced celery
• ¼ cup thinly sliced green onions
• ¼ cup cider vinegar
• ¼ cup vegetable or corn oil
• 1 tablespoon sugar
• ½ teaspoon dry mustard
• ½ teaspoon dill weed
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• lettuce leaves

Directions

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