Description Edit

Here's a spicy New Orleans-style rice and bean salad. For best (and healthier) results, use brown rice that retains its shape after cooking.

Ingredients Edit

Directions Edit

  1. In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (optional and not included in nutritional analysis), andhot pepper sauce. Stir to mix well.
  2. Stir in the rice, beans, onion, and celery.
  3. Serve the salad at room temperature, or cover and refrigerate before serving.
  4. Leftover salad will keep in the refrigerator 2 to 3 days.

Nutritional information Edit

Per (½ cup) serving:

  • 100 Calories | 2g Total Fat | 0 mg Cholesterol | 16 mg Sodium | 4g Protein | 17g Carbs | 3g Dietary Fiber | 2g Sugars
  • Exchanges: 1 Starch | ½ Mono-unsaturated Fats

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