2 c Cooked red/blk kidney beans
2 c Cooked rice, white or brown
4 Green onions, thinly sliced
2 Stalks celery, thinly sliced
1 sm Red sweet pepper diced
1/4 c Canola oil
1/4 c Lime juice
1 tb White vinegar
1/4 c Fresh cilantro, fine chopped
Or 1 tbsp. dried cilantro 1 ts Chili powder
1 ts Ground cumin
1 ts Granulated sugar
1/2 ts Salt
1/4 ts 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. 1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 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.