dish
Creole Rice and Red Bean Salad

8
Serves
382
Calories
13
Nutrients
13
Vitamins

Ingredients

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
1/2 cup chopped green onion

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

Nutrition Information

Number of Servings: 8
Calories
382
Protein
12 g
Total Carbohydrate
66 g
Dietary Fiber
12 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
69 %
Percent Calories from Fat
18 %
Vitamin A
411 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
41 mg
Vitamin D
0 IU
Folate
190 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
41 mg
Iron
3 mg
Phosphorus
200 mg
Potassium
234 mg
Sodium
120 mg
Zinc
1 mg