- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
30 minutes
Prep: 10 minutes
Cook: 20 minutes
143 calories per serving view nutrition facts
8 servings
suggest servings
Be the first to add a photo of this recipe!
| 1 | cup | long grain rice | |
| 1 | x | vegetable oil | |
| 3 | large | celery stalk | thinly sliced |
| 17 | ounces | kidney beans | |
| 2 | tablespoons | red wine vinegar | |
| 3/4 | teaspoon | salt | |
| 1/2 | teaspoon | sugar |
Prepare rice as label directs; place in bowl.
Meanwhile, in 10 inch 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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 424mg | 18% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
this is the best,taste exactly like good potato salad,i use chopped pimentoes too,a great recipe,thank-you
