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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

1. Cook rice according to package directions; let cool.
2. Steam dried tomatoes until tender, about 5 minutes. Pat dry and chop finely.
3. In a large bowl, combine rice, tomatoes, kidney beans, cucumber, bell pepper, celery, turkey and green onions.
4. 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.