A fresh take on classic Louisiana Creole cuisine, this Red Beans and Rice Salad is a perfect side dish for your next cookout or potluck. The longer it sits, the better it gets!
2teaspoonsgarlicminced or grated with a Microplane
⅓cupextra-virgin olive oil
3stalks celeryfinely chopped
¼cupparsleyfinely chopped
½red onionsmall, finely chopped
1cupbell peppersdiced
2tablespoonspickled or fresh jalapeno slicesoptional for extra heat and garnish
Instructions
Rinse and drain the beans. Heat the rice according to package directions.
Meanwhile, add the vinegar, olive oil, hot sauce, and garlic together inside a small jar with a lid. Shake up the vinaigrette ingredients inside the jar until well combined.
Add the heated rice into a large bowl. Give the vinaigrette one last shake and pour into the rice. Stir well to combine. Add the celery, parsley red onion, beans and bell peppers. Toss until well combined.
Serve right away or marinate in the refrigerator overnight.
Notes
If you don’t have a small jar, gradually drizzle the olive oil into the other ingredients of the vinaigrette while whisking, until well combined. Make ahead and refrigerate the salad overnight for best results.Recipe adapted from Savory Magazine
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