Red Beans and Rice Salad

2 cups raw long-grain or basmati rice
1/4 cup vegetable or olive oil
1/2 cup white vinegar
1 tsp. each:  salt, pepper, and sugar
1/4 tsp. each: dry mustard, cayenne pepper, garlic powder
2 (15 oz.) cans red kidney beans, drained and rinsed
1/2 cup each:  diced red and green bell pepper
1 small red or Vidalia onion, diced
6 green onions, sliced thin
2 Tbsp. finely chopped parsley
1 Tbsp. finely chopped fresh tarragon or 1 tsp. dried tarragon
1 cup diced celery
1 lb. shrimp, cooked, peeled, and deveined and/or
1/2 lb. Andouille, Bradley’s, or other smoked sausage, cooked and sliced (meat is optional)

Cook rice.  Cool until warm.  For dressing, put oil, vinegar, and seasonings into jar with tight-fitting lid.  Shake well to blend.  Add remaining ingredients and dressing to rice;  toss to mix.  Let stand a few minutes to allow flavors to blend.  Best served immediately at room temperature. If prepared in advance, refrigerate and add dressing just before serving. 

This is a variation of a recipe I got from Cursillo friend Teresa (Kolanko) Leslie.  It looks good, tastes good, and with bread makes a complete meal.  Cursillo means "little course" or “short course" in Spanish.  It is a Christian renewal movement started in Spain in the 40s.  Beginning in 1985, Donald and I made many good friends participating in Cursillo activities and working on teams to put on the 3-day Cursillo weekends.