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Gf Red Beans and Rice with Cilantro


Home | Recipes | G
Allergy Diabetic Rice Salads

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 sm Red sweet pepper diced
  • 1/4 c Canola oil
  • 1/4 c Lime juice
  • 1 tb White vinegar
  • 1/4 c Fresh cilantro, fine chopped
  • Or 1 tbsp. dried cilantro
  • 1 ts Chili powder
  • 1 ts Ground cumin
  • 1 ts Granulated sugar
  • 1/2 ts Salt
  • 1/4 ts 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.
 
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