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.