Red Beans and Rice With Cilantro

Recipe Ingredients

2 cups	320g / 11oz	Cooked red/black kidney beans
2 cups	320g / 11oz	Cooked rice - white or brown
4		Green onions - thinly sliced
2		Celery - thinly sliced
1		Red sweet pepper diced (small)
1/4 cup	59ml	Canola oil
1/4 cup	59ml	Lime juice
1 tablespoon	15ml	White vinegar
1/4 cup	4g / 0.1oz	Fresh cilantro - fine chopped
		OR 1 tbsp. Dried cilantro
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Granulated sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper - freshly ground

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.

Source:
"Full of Beans" by V. Currie and Kay Spicer

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