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Ingredients Jump to Instructions ↓

  1. Red Beans and Rice Salad

  2. Makes 2 servings.

  3. 1 cup water

  4. 1/2 cup long-grain white rice

  5. 3 tablespoons chopped fresh thyme or 3 teaspoons dried

  6. 1/2 teaspoon cayenne pepper

  7. 1 cup drained canned kidney beans

  8. 1 cup chopped green bell pepper

  9. 1 cup chopped seeded plum tomatoes

  10. 1/4 cup bottled Italian dressing

  11. 1 cup water, rice,

  12. 1 tablespoon thyme and cayenne in heavy

  13. medium saucepan over medium-high heat. Bring just to boil. Cover

  14. pan, reduce heat to low and cook until rice is tender and water is

  15. absorbed, about 20 minutes.

  16. Transfer rice to large bowl. Add beans, bell pepper, tomatoes,

  17. dressing and remaining 2 tablespoons thyme; toss to combine. Season

  18. salad to taste with salt and pepper. Serve warm or at room temperature.

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