Mardi Gras Red Beans and Rice Creole Salad

Details

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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.