Spicy Red Beans and Rice Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 2 cans (15 oz) red beans , or light red kidney beans
  • 1 1/2 Cup cooked long-grain rice
  • 1/2 Cup chopped green onions , sliced
  • 1 Cup fresh tomatoes , diced
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/4 tsp black pepper , finely ground
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • 3 tsp red wine vinegar
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/8 tsp black pepper
  • 1/4 tsp dried basil
  • 1/8 tsp dried thyme
  • 1/4 tsp dried oregano
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.

Courtesy American Dry Bean Board.
Calories
180 Cal
Fat
5.7 g
Carbs
27 g
Protein
6.8 g
Fiber
6.6 g
Sugar
2.8 g
Cholesterol
0 mg
Sodium
570 mg


Nutrients

Fiber     6.6 g
Fat     5.7 g
Sugar     2.8 g
Carbs     27 g
Protein     6.8 g
Calories     180 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3.9 g
Fat, Sat     0.8 g
Fat, Trans     0 g
Fat, Percent     28 %

Vitamins

Vitamin, K     28 mcg     23 %
Vitamin, A     360 IU     12 %
Vitamin, B12     0 mcg     0 %
Niacin     1.1 mg     7 %
Riboflavin     0.1 mg     8.3 %
Vitamin, C     5.6 mg     6.2 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     9.4 %
Vitamin, E     1 mg     6.8 %
Panto, Acid     0.3 mg     5.7 %
Choline     35 mg     6.4 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     45 mcg     4.5 %
Phosphorus     120 mg     17 %
Magnesium     39 mg     9.3 %
Copper     0.2 mcg     22 %
Fluoride     13 mcg     320 %
Zinc     2 mg     18 %
Cholesterol     0 mg     0.7 %
Sodium     570 mg     38 %
Selenium     2.9 mcg     5.2 %
Manganese     0.4 mg     5.3 %
Potassium     370 mg     7.9 %
Iron     2.2 mg     27 %