Red beans & rice with cilantro
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked red/blk kidney beans |
| 2 | cups | Cooked rice, white or brown |
| 4 | Green onions, thinly sliced | |
| 2 | Stalks celery, thinly sliced | |
| 1 | small | Red sweet pepper diced |
| ¼ | cup | Canola oil |
| ¼ | cup | Lime juice |
| 1 | tablespoon | White vinegar |
| ¼ | cup | Fresh cilantro, fine chopped |
| Or 1 tbsp. dried cilantro | ||
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Granulated sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
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.
⅛ recipe = 194 calories, 1½ starch + 1 ½ 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
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