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Beans: Red Beans & Rice Salad -- e-w

Source of Recipe

Light & Tasty 2003
Red Beans & Rice Salad -- e-w
Plan ahead�needs to refrigerate for 1 hour.
Serves: 4

2 c. cooked brown rice
1 16-oz. can kidney beans, rinsed and drained
3/4 c. chopped green pepper
1/2 c. cubed peeled mango or peaches (1/2-inch cubes)
1/2 c. finely chopped red onion
1/2 c. salsa, well drained
1/8 tsp. pepper
2 T. minced fresh cilantro or parsley

In a large bowl combine the first 7 ingredients. Cover and refrigerate 1 hour or until chilled. Sprinkle with cilantro before serving.

One 1-1/4 cups serving equals: 245 calories�1 gm fat (trace saturated)�0 cholesterol�328 mg sodium�49 gm carbohydrate�49 gm carbohydrate�9 gm fiber�11 gm protein ++++ Exchanges: 2 starch�2 vegetable�1 very lean meat ++++ WWP: 3