Red beans and rice salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Long grain white rice |
| 1 | tablespoon | Dried thyme |
| ½ | teaspoon | Cayenne pepper |
| 2 | cups | Drained canned kidney beans |
| 1 | cup | Green bell pepper |
| 1 | cup | Red bell pepper |
| 2 | cups | Chopped tomatoes |
| ½ | cup | Bottled Italian dressing |
Directions
Combine water, rice, thyme and cayenne pepper in a heavy saucepan. Bring to a boil. Cover pan, reduce heat and cook until rice is tender and water is absorbed, about 20 minutes. Transfer rice to large bowl. Add beans, bell peppers, tomatoes and dressing. Toss to combine. Season with salt and pepper. Serve warm or chilled. Yield: 4 servings.
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