Lunch: Creole Red Beans and Rice Salad

Pick up some roasted or steamed vegetables from a deli or salad bar and some corn bread to serve alongside. Vanilla ice cream topped with sliced peaches and toasted pecans would be a nice ending. Can be prepared in 45 minutes or less.

Ingredients

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Instructions

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.

Add a review for Creole Red Beans and Rice Salad