*  Exported from  MasterCook  *
 
                       Spicy Red Beans and Rice Salad
 
 Recipe By     : Bean - Bean Education and Awareness Network (1994)
 Serving Size  : 8    Preparation Time :0:10
 Categories    : Salad                            The Bean Growers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cans (15oz)   red beans
                         or light red kidney beans
    1 1/2  cups          cooked long grain white rice
      1/2  cup           sliced green onions
    1      cup           fresh diced tomato
                         CREOLE SPICE
      3/4  teaspoon      salt -- optional
      1/4  teaspoon      garlic powder
      1/2  teaspoon      cayenne pepper
      1/4  teaspoon      black pepper -- finely ground
      1/2  teaspoon      dried basil
      1/4  teaspoon      dried thyme
      1/2  teaspoon      dried oregano
                         DRESSING
    1      tablespoon    red wine vinegar
    3      tablespoons   extra virgin olive oil
      1/2  teaspoon      creole spice (Above)
 
 Using a strainer, drain beans and rinse very well, under cold running water.
 Transfer to serving dish and toss gently with rice, onions and tomato.  Set
 aside.  
      CREOLE SPICE.  Combine.  Stir or shake well to combine.  Sprinkle 1
 teaspoon over beans and rice.
      DRESSING.  Combine dressing ingredients.  Let stand 5 minutes. then
 toss gently with bean mixture.  Serve immediately.  Makes 8 servings, about
 1/2 cup each.
      PER SERVING (1/2 cup). 186 Cals,  25% from fat (0 Chol); 202 mg sodium;
 10 g protein.
 
 Presentation TIP - Fluff rice with fork.  Combine dressing with rice; toss
 to coat.  Then combine the beans, stirring gently.   Sprinkle with creole or
 cajun blend; do not stir.  Place a few fresh cilantro sprigs at one edge.  A
 fan of lime rings at the other edge.
 
 (visit bean growers on the web)
 
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 from 'PatH' phannema@wizard.ucr.edu in S. Calif.