Title: Spicy Red Beans and Rice Salad
Categories: Salad, The bean gr
Yield: 8 Servings

2 cn (15oz) red beans
Or light red kidney beans
1 1/2 c Cooked long grain white
Rice
1/2 c Sliced green onions
1 c Fresh diced tomato
CREOLE SPICE
3/4 ts Salt -- optional
1/4 ts Garlic powder
1/2 ts Cayenne pepper
1/4 ts Black pepper -- finely
Ground
1/2 ts Dried basil
1/4 ts Dried thyme
1/2 ts Dried oregano
DRESSING
1 tb Red wine vinegar
3 tb Extra virgin olive oil
1/2 ts Creole spice (Above)

From: PatH

Date: Sat, 18 May 1996 09:57:03 -0700 (PDT)

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)

Recipe By : Bean - Bean Education and Awareness Network (1994)

Posted to Master Cook Recipes List, Digest #90