Creole Rice and Red Bean Salad
Prep time

Cook time

Total time


Serves: 4

  • 1 cup long-grain rice
  • 1½ cups water
  • ½ 16-ounce can diced tomatoes
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can kidney beans, drained
  • ½ red bell pepper, seeded and diced
  • ½ green bell pepper, seeded and diced
  • 1 rib celery, diced
  • ¼ cup chopped green onion
  • sea salt to taste
  • freshly ground black pepper

  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.)

Nutrition Information
Serving size: ¾ cups Calories: 382 Fat: 7 g Carbohydrates: 66 g Sugar: 5 g Fiber: 12 g Protein: 12 g