*  Exported from  MasterCook  *

                     Spicy Red Beans and Rice Salad

Recipe By     : Bean - Bean Education and Awareness Network (1994)
Serving Size  : 8    Preparation Time :0:10
Categories    : Salad                            The Bean Growers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cans (15oz)   red beans
                       or light red kidney beans
  1 1/2  cups          cooked long grain white rice
    1/2  cup           sliced green onions
  1      cup           fresh diced tomato
                       CREOLE SPICE
    3/4  teaspoon      salt -- optional
    1/4  teaspoon      garlic powder
    1/2  teaspoon      cayenne pepper
    1/4  teaspoon      black pepper -- finely ground
    1/2  teaspoon      dried basil
    1/4  teaspoon      dried thyme
    1/2  teaspoon      dried oregano
                       DRESSING
  1      tablespoon    red wine vinegar
  3      tablespoons   extra virgin olive oil
    1/2  teaspoon      creole spice (Above)

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)

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from 'PatH' [email protected] in S. Calif.