Dilly of a Rice Salad

Ingredients

• cooked rice

  cooled
  3 cups
• x 15-ounce can red kidney beans

  rinsed and drained
  1 unit
• carrot

  chopped
  1 medium
• sliced celery
  ½ cup
• thinly sliced green onions
  ¼ cup
• cider vinegar
  ¼ cup
• vegetable or corn oil
  ¼ cup
• sugar
  1 tablespoon
• dry mustard
  ½ teaspoon
• dill weed
  ½ teaspoon
• salt
  ¼ teaspoon
• ground black pepper
  ¼ teaspoon
• lettuce leaves
  1 unit