Fry bacon strips, drain and keep warm. Rinse beans in cold water; drain well. Cook rice in strong chicken stock, stirring to prevent sticking. Drain, retaining liquid for some other time. In large pan, fry the onion in butter until soft and golden. Add garlic.
Prepare the dressing, seasoning well, with salt and pepper and shaking all the ingredients in a screw-topped jar. Pour the dressing into the pan with the onion; bring to a boil. Add the rice and beans; using slotted spoon, stir carefully until heated through. Finally, mix in the bacon. Spoon the salad into warm serving dish.
Yield: 4-6 servings
Cajun Country -- New Iberia, Louisiana