Red Beans and Rice Salad With Cilantro

[Guest guest]

Red Beans and Rice Salad With Cilantro

 

2 cups cooked red/black kidney beans

2 cups cooked rice, 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 tablespoon white vinegar

1/4 cup fresh cilantro, fine chopped or 1 tbsp. dried cilantro

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon granulated sugar

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

 

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.

Makes 8 servings.