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Red Beans & Rice With Cilantro

beans, low-cal, salads, vegetables

2 cup cooked red/blk kidney beans
4 green onions, thinly sliced
1 small red sweet pepper diced
1/4 cup lime juice
1/4 cup fresh cilantro, fine chopped
1 teaspoon chili powder
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
2 cup cooked rice, white or brown
2 stalks celery, thinly sliced
1/4 cup canola oil
1 tablespoon white vinegar
1 or 1 tbsp. dried cilantro
1 teaspoon ground cumin
1/2 teaspoon 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.

Yield: 8 servings

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