Spicy, Creole-style red beans and rice salad.

Spicy Red Beans and Rice Salad

Rice and Bean Salad:

2 (15-ounce) cans red beans or light red kidney beans
1 to 1 1/2 cups cooked long grain rice
1/2 cup sliced green onions
1 cup fresh diced tomato

 

Creole Spice:

3/4 teaspoon salt (optional)
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon finely ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano

 

Dressing:

1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Creole Spice (above)

1. For Rice and Bean Salad: Using a strainer, drain beans and rinse very well, being careful to not break the beans. Transfer to flat serving dish and toss gently with rice, onions and tomato. Set aside.
2. For Creole Spice: Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir well to combine. Sprinkle 1 teaspoon over bean mixture.
3. For Dressing: Combine dressing ingredients. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.

Makes 8 servings, about 1/2 cup each. .

Recipe provided courtesy of The Bean Education & Awareness Network.