Beans 'N' Rice Salad - cooking recipe

Ingredients

2 c. quick-cooking rice
1 2/3 c. water
3/4 tsp. salt
1 Tbsp. butter
1 c. canned kidney beans, drained
1 c. canned garbanzo beans, drained
1 tomato, diced
1/2 c. celery, sliced
1/2 c. green pepper, chopped
1/4 c. red onion, chopped
1/2 tsp. chili powder
3 Tbsp. vinegar
5 Tbsp. oil

Preparation

Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan.
Bring to a boil; cover and simmer until all water is absorbed, about 5 minutes.
Place rice in bowl and refrigerate. When chilled, add beans, tomato, celery, green pepper and onion to rice.
In jar, combine remaining 1/4 teaspoon salt, chili powder and vinegar.
Add oil; cover and shake vigorously.
Pour over rice mixture and toss gently.