Red Beans and Rice Salad

INGREDIENTS

3 cups

vegetable stock*

2 cups

Jasmine rice

Creole Vinaigrette (recipe below)

2 15.5 ounce cans

light red kidney beans, drained

1/2 cup

sliced celery

1/2 cup

grape tomatoes, halved

1/4 cup

thinly sliced red onion OR 2 tablespoons thinly sliced shallot

1 tsp

kosher salt

3/4 tsp

ground black pepper

2 tbsp

chopped fresh parsley

2 tbsp

chopped fresh oregano or 1 tablespoon dried oregano

3/4 cup

olive oil

1/4 cup

rice wine vinegar or white wine vinegar

1 tsp

chopped fresh thyme or 1/2 teaspoon dried thyme

1 tsp

chopped fresh oregano or 1/2 teaspoon dried oregano

1/2 tsp

Creole seasoning