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, fin

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.
 
 
Each has eaten food of the mighty, He sent provision to them to satiety. (Psalms 78:25)