Cajun Rice And Bean Salad - Diabetic Friendly - cooking recipe

Ingredients

1 cup stewed tomatoes (low-sodium or regular)
1 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon dried marjoram
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 kidney beans (low-sodium or regular)
1/4 cup thinly sliced green onion, including tops
1 stalk celery, diced (large)

Preparation

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.
Nutritional Information Per Serving (1/2 cup): Calories: 100, Fat: 2g, Saturated Fat: 0g, Calories From Fat: 17, Cholesterol: 0mg, Sodium: 16mg, Carbohydrate: 17g, Dietary Fiber: 3g, Sugars: 2g, Protein: 4g.
Diabetic Exchanges: 1 Starch, 1/2 Monounsaturated Fat.