Cajun Rice and Bean Salad

__NOTOC__
== 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 ==
# 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.
# 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.
== 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
Category:Brown rice Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Kidney bean Recipes
Category:Tomato Recipes