Dilly of a Rice Salad

Ensure the cooked rice is completely cooled to room temperature, spreading it on a large plate if needed to speed cooling.

Chop the medium carrot into small, uniform pieces and measure out ½ cup of sliced celery.

Rinse the canned red kidney beans under cool running water and drain thoroughly in a colander.

Thinly slice the green onions, measuring out ¼ cup, keeping white and green portions separated for later use if desired.

Whisk together the cider vinegar, vegetable oil, sugar, dry mustard, dill weed, salt, and ground black pepper in a small bowl until the sugar dissolves and the dressing is well combined.

Combine the cooled rice, drained kidney beans, chopped carrot, sliced celery, and green onions in a large mixing bowl.

Pour the prepared dressing over the rice mixture and toss thoroughly to coat all ingredients evenly.

Cover the salad and refrigerate for at least 2 hours, or until well chilled, stirring gently once halfway through.

Just before serving, toss the salad again to redistribute the dressing and adjust seasoning with salt and pepper if needed.

Line a serving platter or individual bowls with fresh lettuce leaves and spoon the chilled rice salad on top.