Recipe Summary

Prep time: 20 mins
Cook time: 20 mins
Yield: 8 servings

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rich in grains

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Creole Rice and Red Bean Salad
This recipe serves:   
2 cups long-grain rice
3 cups water
1 15-ounce can diced tomatoes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
2 15-ounce cans kidney beans, drained
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 ribs celery, diced
1/2 cup chopped green onion
salt to taste
freshly ground black pepper

Cooking Instructions
1. Place the rice, water, tomatoes, thyme and cayenne pepper in a medium saucepan. Bring to a boil, turn down to a simmer, cover and cook for 20 minutes. Transfer the rice to a baking sheet and let cool.

2. Meanwhile, combine the olive oil and lime juice in a small bowl.

3. In a large bowl, combine the kidney beans, red and green peppers, celery, green onions, rice and olive oil mixture. Season with salt and pepper. Serve at room temperature.

(This can be made in advance and stored in the refrigerator for up to 3 days.)

Serving Size: 3/4 cup

Nutritional Information
Number of Servings: 8
Per Serving
Calories 382 Carbohydrate 66 g
Fat 7 g Fiber 12 g
Protein 12 g Saturated Fat 1 g
Sodium 120 mg    


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