Cajun Rice and Bean Salad

Description
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.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: www.cinnamonhearts.com
 * Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.
 * Makes 10 Servings

Ingredients

 * 1 cup low-sodium or regular stewed tomatoes
 * 1 Tbsp olive oil
 * ½ Tbsp cider vinegar
 * ½ tsp dried marjoram leaves
 * ½ tsp dried thyme leaves
 * ¼ 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
 * ¼ cup thinly sliced green onion, including tops
 * 1 large celery stalk, diced

Directions

 * 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
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