Spicy red beans and rice salad

Yield: 8 Servings

Measure Ingredient
2 cans (15oz) red beans
\N \N Or light red kidney beans
1½ cup Cooked long grain white
\N \N Rice
½ cup Sliced green onions
1 cup Fresh diced tomato
¾ teaspoon Salt -- optional
¼ teaspoon Garlic powder
½ teaspoon Cayenne pepper
¼ teaspoon Black pepper -- finely
\N \N Ground
½ teaspoon Dried basil
¼ teaspoon Dried thyme
½ teaspoon Dried oregano
1 tablespoon Red wine vinegar
3 tablespoons Extra virgin olive oil
½ teaspoon Creole spice (Above)

From: PatH <phannema@...>

Date: Sat, 18 May 1996 09:57:03 -0700 (PDT) Using a strainer, drain beans and rinse very well, under cold running water. Transfer to serving dish and toss gently with rice, onions and tomato. Set aside.

CREOLE SPICE. Combine. Stir or shake well to combine. Sprinkle 1 teaspoon over beans and rice.

DRESSING. Combine dressing ingredients. Let stand 5 minutes. then toss gently with bean mixture. Serve immediately. Makes 8 servings, about ½ cup each.

PER SERVING (½ cup). 186 Cals, 25% from fat (0 Chol); 202 mg sodium; 10 g protein.

Presentation TIP - Fluff rice with fork. Combine dressing with rice; toss to coat. Then combine the beans, stirring gently. Sprinkle with creole or cajun blend; do not stir. Place a few fresh cilantro sprigs at one edge.

A fan of lime rings at the other edge.

(visit bean growers on the web) Recipe By : Bean - Bean Education and Awareness Network (1994) Posted to Master Cook Recipes List, Digest #90

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