SPICY RED BEANS AND RICE SALAD

2 cans (15 ounces each) Red beans or Light Red Kidney beans or 3 cups cooked dry-packaged Red beans or Light Red Kidney beans, rinsed, drained*
1 to 1 1/2 cups cooked Long Grain rice
1/2 cup sliced green onions
1 cup fresh diced tomato

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.

CREOLE SPICE:
3/4 teaspoon salt (optional)
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon finely ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano

Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir well to combine. Sprinkle 1 teaspoon over bean mixture.

DRESSING:
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Creole Spice (above)

Combine dressing ingredients. Let stand 5 minutes, then toss gently with bean mixture. Serve immediately.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 8 servings, about 1/2 cup each
Source: American Dry Bean Board