Creole Red Beans and Rice Salad
Ingredients
1 cup water 250 mL
1/2 cup long-grain white rice 125 mL
3 tbs chopped fresh thyme (or 3 tsp / 15 mL) dried 50 mL
1/2 tsp cayenne pepper 2 Ml
1 cup drained canned kidney beans 250 mL
1 cup chopped green bell pepper 250 mL
1 cup chopped seeded plum tomatoes 250 mL
1/4 cup Italian style salad dressing 60 mL
Cooking Difficulty
Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper.
Serve warm or at room temperature.
