Mardi Gras Red Beans and Rice Creole Salad
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Ingredients:
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
Directions:
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.