Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Creole Rice and Red Bean Salad




Source of Recipe


From FoodFit


List of Ingredients




2 cups long-grain rice
3 cups water
1 15-ounce can diced tomatoes
0.5 teaspoon dried thyme
0.25 teaspoon cayenne pepper
0.25 cup extra virgin olive oil
0.25 cup fresh lime juice
2 15-ounce cans kidney beans, drained
1 - red bell pepper, seeded and diced
1 - green bell pepper, seeded and diced
2 - ribs celery, diced
0.5 cup chopped green onion
- - salt to taste
- - freshly ground black pepper


Recipe



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.
4 (This can be made in advance and stored in the refrigerator for up to 3 days.)