Title: Red Beans & Rice with Cilantro
Categories: Diet Salad Vegetable Bean
Yield: 8 Servings

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

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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