120 gr rice 3 slices celery stalks 1 package kidney beans 10 ml vinegar 2 gr salt 2 gr sugar 10 skillet over heat 30 ml oil
Instructions
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.