Title: Red Beans and Rice with Cilantro (Gf)
Categories: Salad
Yield: 8 Servings

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 tb 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

Date: 27 Apr 96 22:30:23 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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.

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