Cajun Rice and Bean Salad
Recipe Description
Here's a spicy New Orleans-style rice and bean salad. For best (and healthier) results, use brown rice that retains its shape after cooking.*
* From: www.cinnamonhearts.com
* Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.
* Makes 10 Servings
Ingredients
- 1 cup low-sodium or regular stewed tomatoes
- 1 Tbsp olive oil
- ½ Tbsp cider vinegar
- ½ tsp dried marjoram leaves
- ½ tsp dried thyme leaves
- ¼ tsp salt, or to taste (optional)
- 2 - 3 drops hot sauce|hot pepper sauce
- 2 cups cooked brown rice
- 1 (15oz) can low-sodium or regular kidney beans, rinsed and well drained
- ¼ cup thinly sliced green onions|green onion, including tops
- 1 large celery stalk, diced
- In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (optional and not included in nutritional analysis), andhot pepper sauce. Stir to mix well.
- Stir in the rice, kidney bean|beans, onion, and celery.
- Serve the salad at room temperature, or cover and refrigerate before serving.
- Leftover salad will keep in the refrigerator 2 to 3 days.
This article uses material from the "Cajun Rice and Bean Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
