Summer Salad Series, Week 2: Red Beans and Rice Salad

Join us on our Cooking Matters Kentuckiana Facebook page each Thursday as Chef Nancy Russman whips up different salads for our "Summer Salad Series". This week, she prepared this New Orleans-inspired Red Beans and Rice Salad. Check out this week's video on Facebook for additional tips and tricks!  

 

Ingredients:                                                                Prep Time: 10 min

1 can red beans, rinsed and drained                                          Cook Time: 20 min

½ C uncooked rice, brown or white                                          Serves: 10

3 green onions, diced                                                                 Serving Size: 3/4 C

1 bell pepper (red, yellow or orange), diced 

1-2 stalks of celery, diced

 

Dressing:

2-3 cloves garlic

1 jalapeno, seeded 

1/3 C lime juice

1/3 C canola oil

4 tsp ground cumin

Salt and pepper, to taste

Cook rice according to package directions. When cooked, rinse in mesh strainer under cold water (to stop the rice from cooking, in addition to rinsing the starch from it). 

Combine garlic and jalapeno in blender or food processor and rough chop. 

Add remaining Dressing ingredients and blend well.

Rinse beans. Dice Veggies.

In a bowl, combine all salad ingredients and enough dressing to coat (~1/2 C), mix well. 

Taste and adjust seasoning as needed. 

Enjoy! 

 

Refrigerate until ready to use.

If you prefer a spicier version, leave some of the jalapeno seeds in with the dressing.

In place of a food processor or blender, dice up dressing ingredients very small and whisk well before adding to salad.