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:
* Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.
* Makes 10 Servings


  • 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


  1. 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.
  2. Stir in the rice, kidney bean|beans, onion, and celery.
  3. Serve the salad at room temperature, or cover and refrigerate before serving.
  4. 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