Gluten Free Red Beans And Rice With Cilantro
Ingredients
2 C. cooked red or black kidney beans
2 C. cooked rice, white or brown
4 green onions, thinly sliced
2 stalks celery, thinly sliced
1 small red sweet pepper diced
1/4 C. canola oil
1/4 C. lime juice
1 Tbsp. white vinegar
1/4 C. fresh cilantro, finely chopped, or 1 Tbsp. dried cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking 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 mixture; toss lightly to thoroughly coat. Cover. Refrigerate at least 3 hours, or up to 3 days, stirring occasionally.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)