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
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