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 or- |
| 1 tablespoon | Dried cilantro |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Granulated sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
Date: 27 Apr 96 22:30:23 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> 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.
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