TLC Cooking "Creole Red Bean and Rice Salad"

Creole Red Bean and Rice Salad

Creole Red Bean and Rice Salad

YIELD Makes 4 servings
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INGREDIENTS

1	cup dried red beans
1/2	teaspoon salt, divided
6	sun-dried tomatoes (not packed in oil), chopped
1/2	cup basmati or Texmati rice
Creole Dressing (recipe)
1	medium yellow squash, cut into 1/2-inch cubes
3/4	cup finely diced red bell pepper
3/4	cup finely diced celery
6	green onions, cut into 1/4-inch slices
Lettuce leaves
Cherry tomatoes for garnish

PREPARATION:

Place beans in large saucepan; cover with water by 2 inches. Bring to a boil over high heat. Cover and remove from heat. Let stand 1 hour. Return to a boil over high heat. Reduce heat to low. Simmer, covered 30 minutes; stir in 1/4 teaspoon salt. Cook 15 to 30 minutes more or until tender, adding tomatoes during last 5 minutes.
Meanwhile, bring 1 cup water to a boil in medium saucepan. Add rice and remaining 1/4 teaspoon salt. Reduce heat to low. Cover and simmer 25 to 30 minutes or until liquid is absorbed and rice is tender. Cool.
Meanwhile, prepare Creole Dressing. Set aside.
Drain bean mixture and rinse under cold water; drain. Place beans in large bowl. Add rice, squash, pepper, celery and onions to beans.
Pour Creole Dressing over bean mixture; toss to blend. Serve on lettuce leaves. Garnish, if desired.

This recipe appears in: Southern

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