---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Gf Red Beans & Rice with Cilantro
  Categories: Diabetic, Allergy, Salads, Rice, Vegetarian
       Yield: 8 servings
  
       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.
  
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