Mardi Gras Red Beans and Rice Creole Salad



1/4 cup diced celery

2 Tbsp diced onion (if you have it, purple looks great)

2 Tbsp diced green bell pepper

1Tbsp Flying Olive Baklouti Green Chili (spicy) or Cilantro and Roasted Onion Extra Virgin Olive Oil, or Single Varietal of Choice Extra Virgin Olive Oil

2 Tbsp Flying Olive Jalapeño (not really spicy) or Flying Olive Sicilian Lemon Balsamic Vinegar

Salt and pepper

½ (16oz) can red kidney beans, rinsed and drained

2 cups cooked brown rice (or white) Leftovers fine.

Torn cilantro or Italian Parsley to garnish, optional


Put the celery, onion, bell pepper, and Flying Olive EVOO and Flying Olive Balsamic Vinegar or choice in a jar with a lid.  Screw the top on and shake well.  Add salt and pepper to taste and shake once more.

Place the rice in a large bowl.  Gently fold the red beans into the brown rice, using a large spoon.  Add about ¾ of the dressing, reserving the rest.  Chill for about an hour up to overnight.  Check and add more dressing salt and pepper, if desired.

Serve with a sprinkle of torn cilantro or parsley.

Submitted by Barb L.