Red Beans & Rice Salad
Poppy Tooker
Serves 4

2 cups cooked rice (brown or white)
1 cup canned red beans, drained & rinsed
1 rib celery, thinly sliced
1 tablespoon yellow bell pepper, diced
2 green onions, thinly sliced
1 medium Creole tomato, diced
1 tablespoon parsley, finely chopped
salt, pepper and hot sauce to taste
3 tablespoons Creole mustard
2 tablespoons cane vinegar
4 tablespoons olive oil

Whisk together Creole mustard and cane vinegar. Drizzle in olive oil, whisking continuously.
Mix together rice, red beans, celery, bell pepper, green onions and Creole tomato. Add the dressing and toss together. Sprinkle on parsley and season with salt, pepper and hot sauce to taste.
Refrigerate until ready to serve. Can be made 24 hours in advance.