Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.
Submitted By MICHELLE BRUCE On 03-17-95

Browse by categories