Spicy Red Beans and Rice Salad

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Servs: 8   Prep:

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  • add   1/4 tsp. dried oregano
  • add   1/4 tsp. dried thyme
  • add   1/4 tsp. dried basil
  • add   1/4 tsp. black pepper
  • add   1/4 tsp. cayenne pepper
  • add   1/4 tsp. garlic powder
  • add   1/4 tsp. salt
  • add   3 Tbsps. extra virgin olive oil
  • add   1 Tbsp. red wine vinegar
  • add   1/2 tsp. dried oregano
  • add   1/4 tsp. dried thyme
  • add   1/2 tsp. dried basil
  • add   1/4 tsp. finely ground black pepper
  • add   1/2 tsp. cayenne pepper
  • add   1/4 tsp. garlic powder
  • add   3/4 tsp. salt
  • add   1 cup fresh diced tomatoes\raw
  • add   1/2 cup green onions, sliced
  • add   1-1/2 cups cooked long grain rice
  • add   2 lbs. canned red beans, or light red kidney beans

Instructions

  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.Make a creole spice mix in a separate bowl by combining salt, garlic salt, peppers, basil, thyme, and oregano. Stir well to combine. Sprinkle just 1 tsp. of this mix over bean mixture. Add vinegar and olive oil. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.

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