Gluten Free Red Beans & Rice With Cilantro from Healthy Diabetic Recipes

Gluten Free Red Beans & Rice With Cilantro Recipe

Recipe Ingredients:

2 cups red kidney beans, cooked
2 cups rice, cooked, 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, finely 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

Recipe 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 Colored Bean Growers Assoc.

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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