Red beans & rice with cilantro

Yield: 8 servings

Measure Ingredient
2 cups Cooked red/blk kidney beans
2 cups Cooked rice, white or brown
4 Green onions, thinly sliced
2 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
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

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