Creole Rice and Red Bean Salad

This recipe serves:  1 2 4 8

1/4 cup long-grain rice
1/3 cup water plus 2 Tablespoons
2 ounces canned, diced tomatoes
1 pinch dried thyme
1/2 pinch cayenne pepper
1/2 tablespoon extra virgin olive oil
1/2 tablespoon fresh lime juice
4 ounces canned kidney beans, drained
2 tablespoons red bell pepper, seeded and diced
2 tablespoons green bell pepper, seeded and diced
1/4 rib celery, diced
1 tablespoon chopped green onion
salt to taste
freshly ground black pepper
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

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