Cajun Rice and Bean Salad

Cajun rice and Bean Salad � 17g Carbs, 3g Fiber, 2g sugar

From: www.cinnamonhearts.com

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. Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.

1 cup low-sodium or regular stewed tomatoes 1 Tbsp olive oil 1/2 Tbsp cider vinegar 1/2 tsp dried marjoram leaves 1/2 tsp dried thyme leaves 1/4 tsp salt, or to taste (optional) 2 - 3 drops hot pepper sauce 2 cups cooked brown rice 1 (15oz) can low-sodium OR regular kidney beans, rinsed and well drained 1/4 cup thinly sliced green onion, including tops 1 large celery stalk, diced

In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (optional and not included in nutritional analysis), and hot pepper sauce. Stir to mix well.

Stir in the rice, Beans, Onion, and celery. Serve the salad at room temperature, or cover and refrigerate before serving. Leftover salad will keep in the refrigerator 2 to 3 days.

Makes 10 Servings

Per (1/2 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, 1/2 Mono-unsaturated Fats

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