Your store:Meals For You
Change Store
You are not signed in. Sign In
Servings:
Units:


My Favorites
Shopping List
No recipes selected yet.
My Cookbook
No recipes selected yet.
May We Suggest
Please select a recipe and we will suggest others that may be of interest to you.
print this recipe add to my shopping list
email this recipe add to my cookbook
Spicy Red Beans and Rice Salad
Prep: 15 min.
  • 1 lb. canned red beans, or light red kidney beans
  • 3/4 cup cooked long grain rice
  • 1/4 cup green onions, sliced
  • 1/2 cup fresh diced tomatoes
  • 1/2 tsp. salt
  • 1/8 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. finely ground black pepper
  • 1/4 tsp. dried basil
  • 1/8 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1-1/2 tsp. red wine vinegar
  • 1-1/2 Tbs. extra virgin olive oil

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.

Make a creole spice mix in a separate bowl by combining salt, garlic salt, peppers, basil, thyme, and oregano. Stir well to combine. Sprinkle just 1 tsp. of this mix over bean mixture. Add vinegar and olive oil. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.

Courtesy American Dry Bean Board.

Per serving: calories 190, fat 5.6g, 26% calories from fat, cholesterol 0mg, protein 7.2g, carbohydrates 28.5g, fiber 4.6g, sugar 2.6g, sodium 121mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 1.4, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information