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Spicy Red Beans and Rice Salad
Recipe By : Bean - Bean Education and Awareness Network (1994)
Serving Size : 8 Preparation Time :0:10
Categories : Salad The Bean Growers
Amount Measure Ingredient -- Preparation Method
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2 cans (15oz) red beans
or light red kidney beans
1 1/2 cups cooked long grain white 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 black pepper -- finely ground
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)
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
1/2 cup each.
PER SERVING (1/2 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)
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from 'PatH' phannema@wizard.ucr.edu in S. Calif.
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