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