Use up leftover turkey
and rice with this simple bean salad, wonderful for picnics or
a late-night summer meal.
Red
Bean and Rice Salad
- 1 cup rice
6 dried tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 celery rib, diced
2 ounces diced cooked turkey
3 green onions, chopped
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons brown mustard
2 cloves garlic, minced
1/4 teaspoon crushed dried thyme
1/8 teaspoon cayenne pepper
- Cook rice according to
package directions; let cool.
- Steam dried tomatoes until
tender, about 5 minutes. Pat dry and chop finely.
- In a large bowl, combine
rice, tomatoes, kidney beans, cucumber, bell pepper, celery,
turkey and green onions.
- Combine vinegar, olive
oil, mustard, garlic, thyme and cayenne pepper in a small bowl.
Pour over bean mixture and toss to coat. Salt and pepper to taste.
Serve cold or at room temperature.
Makes 6 servings.
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