Recipe - Red Beans And Rice With Cilantro (Gf)

2 cup Cooked red/blk Kidney beans
2 cup Cooked rice; white or brown
4 Green onions; thinly cut or sliced up
2 Stalks celery; thinly cut or sliced up
1 small Red sweet pepper minced
One fourth cup Canola oil
One fourth cup Lime juice
1 tablespoon White vinegar
One fourth cup Fresh cilantro; fine chopped
or
1 tablespoon Dried cilantro
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Granulated sugar
One half teaspoon Salt
One fourth teaspoon 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 tightfitting 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 One half starch + 1 One half 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 0969568819 Published
in cooperation with Canadian Celiac Assoc. and Sponsored by the Ontario
Coloured Bean Growers Assoc.

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