Cajun Red Beans and Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Note that the heat level of Cajun seasoning blends can vary widely. Serve with: Baby spinach salad, corn bread, and pickled okra. Ingredients:
1 1/2 cups water |
3/4 cup long-grain rice |
1/2 teaspoon salt |
2 large fresh thyme sprigs, divided, plus 1 tablespoon chopped |
1 15 1/2-ounce can red beans or kidney beans, drained, rinsed |
1 cup chopped red bell pepper |
2/3 cup sliced green onions |
1/3 cup olive oil |
3 tablespoons white wine vinegar |
5 teaspoons cajun seasoning blend |
Directions:
1. Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
2. Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
3. Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.
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