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Spicy Red Beans and Rice Salad

2 cans (15 ounces each) Red beans or Light Red Kidney beans or 3 cups cooked dry-packaged Red beans or Light Red Kidney beans, rinsed, drained
1 to 1 1/2 cups cooked Long Grain rice
1/2 cup sliced green onions
1 cup fresh diced tomato

1. 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.

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

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

1. Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir well to combine. Sprinkle 1 teaspoon over bean mixture.

Dressing

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

1. Combine dressing ingredients. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.

Nutrient Information Per serving: Calories 186; Fat 6g; % Calories from Fat 25; Carbohydrate 30g; Sodium 202mg; Protein 10g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.