Yield: 8 servings
|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|
|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.