CAJUN RICE AND BEAN SALAD

INGREDIENTS

- 1 cup low-sodium or regular stewed tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon cider vinegar
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce
- 2 cups cooked brown rice
- 1 (15 ounce) 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

DIRECTIONS

In a medium bowl, combine the tomatoes, oil, vinegar, marjoram,
thyme, salt (if desired), 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.