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

  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.