[Elizabeth]

Red Beans and Rice Salad

2 cans dark red kidney beans, drained and rinsed
2 cups long grain rice, preferably basmati
1 cucumber, partially peeled and seeded
2 stalks celery
4 scallions, white and green parts, chopped

Spicy Vinaigrette
3 Tablespoons fresh thyme or 1 Tablespoon dry
½ - ¾ cup olive oil
4 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
½ teaspoon salt
1 clove garlic, crushed
¾ teaspoon pepper

Cook rice as directed on package and transfer to a large serving bowl. Cut cucumber and celery into ¼” dice. Add to rice with beans, scallions and vinaigrette.