Spicy Red Beans and Rice Salad

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Spicy Red Beans and Rice Salad

 

2 lbs. canned red beans, or light red kidney beans

1 1/2 cups cooked long grain rice

1/2 cup green onions, sliced

1 cup fresh diced tomatoes\raw

3/4 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. cayenne pepper

1/4 tsp. finely ground black pepper

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. dried oregano

1 tbsp. red wine vinegar

3 tbsps. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

 

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.

Make a creole spice mix in a separate bowl by combining salt, garlic salt,

peppers, basil, thyme, and oregano. Stir well to combine. Sprinkle just 1 tsp.

of this mix over bean mixture. Add vinegar and olive oil. Let stand 5 minutes,

then toss gently with bean mixture. Serve immediately. Serves 8.

 

 

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