| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Allergy, Diabetic, Rice, Salads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked red/blk kidney beans |
| 2 |
c |
Cooked rice, white or brown |
| 4 |
|
Green onions, thinly sliced |
| 2 |
|
Stalks celery, thinly sliced |
| 1 |
|
Red sweet pepper diced |
| 1/4 |
c |
Canola oil |
| 1/4 |
c |
Lime juice |
| 1 |
T |
White vinegar |
| 1/4 |
c |
Fresh cilantro, fine chopped |
|
|
Or 1 tbsp. dried cilantro |
| 1 |
t |
Chili powder |
| 1 |
t |
Ground cumin |
| 1 |
t |
Granulated sugar |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground black pepper |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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