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Red Beans and Rice Salad

Red Beans and Rice Salad

2 garlic cloves, minced
1/2 tsp salt
1/2 tsp sugar
2 Tbsp cider vinegar
1 tsp yellow or Creole mustard,
1 tsp chipotle Tabasco plus more for garnish if desired
1 tsp minced fresh thyme, sprigs for garnish
Pepper
1 cup halved grape tomatoes
1 each celery stalk, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 cups steamed long grain rice
1 can red kidney beans, rinsed and drained

Place garlic into large bowl and mash with salt and sugar. Whisk in vinegar until dissolved. Whisk in mustard, Tabasco, and thyme until blended. Season with pepper; set aside 30 mins to blend flavors.

Add tomatoes, celery, red bell pepper, yellow onion and rice into the bowl with the dressing; toss to combine. Add the red beans and gently stir to distribute. Set aside at room temp for 30 minutes. Taste to adjust seasoning.

Yields 12 servings

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