Ingredients Jump to Instructions ↓

  1. 2 (15-ounce) cans red beans or light red kidney beans, rinsed, drained 1 to 1 1/2 cups cooked long grain rice 1/2 cup sliced green onions 1 cup fresh diced tomato Creole Spice: 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/4 teaspoon finely ground black pepper 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)

Instructions Jump to Ingredients ↑

  1. Using a strainer, drain beans and rinse very well, being careful to not break the beans. Transfer to flat serving dish and toss gently with rice, onions and tomato. Set aside. Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir well to combine. Sprinkle 1 teaspoon over bean mixture. Combine dressing ingredients. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.


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