Rice Salad Acadian

One 15-ounce can green beans

1 cup rice, cooked

3 small tomatoes, finely chopped

1 cup green onions, finely chopped

One 15-ounce can black-eyed peas, drained

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon cayenne pepper

3-1/2 tablespoons red wine vinegar

2 teaspoons Creole-style mustard

Drain green beans

Reserve 1/3 bean liquid in a small mixing bowl and set aside. In a large mixing bowl, place drained beans, rice, tomatoes, green onions, drained black-eyed peas, oregano and thyme. Mix gently.

To bean liquid in small bowl, add cayenne pepper, red wine vinegar and mustard. Whisk in ingredients together. Pour over salad and gently mix. Refrigerate 2 hours before serving. Toss again before serving.

Serves 6.

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Cajun Country -- New Iberia, Louisiana