Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Cooked red/blk kidney beans |
2 cups | Cooked rice, white or brown |
4 \N | Green onions, thinly sliced |
2 \N | Stalks celery, thinly sliced |
1 small | Red sweet pepper diced |
¼ cup | Canola oil |
¼ cup | Lime juice |
1 tablespoon | White vinegar |
¼ cup | Fresh cilantro, fine chopped |
\N \N | Or 1 tbsp. dried cilantro |
1 teaspoon | Chili powder |
1 teaspoon | Ground cumin |
1 teaspoon | Granulated sugar |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
In salad bowl combine beans, rice, onion, celery and red sweet pepper.
In jar with tight-fitting lid, shake together oil and remaining ingredients.
Pour over bean mixture, toss lightly to thoroughly coat. Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally.
⅛ recipe = 194 calories, 1½ starch + 1 ½ fats + 1 Extra choice 7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg sodium, 279 mg potassium. Good Vitamin C, High Fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc.
and Sponsored by the Ontario Coloured Bean Growers Assoc.
Submitted By MICHELLE BRUCE On 03-17-95