Cajun Rice and Bean Salad

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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.

  • [1]
  • From:
  • Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.
  • Makes 10 Servings



  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