Best Red Bean And Rice Salad Recipes

Red Bean and Rice Salad with Spicy Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 8

3/4 cup red kidney beans
1 dried bay leaf
1 teaspoon salt, plus more to taste
2 cups long-grain rice, preferably basmati or popcorn rice
1 cucumber, peeled and seeded
2 stalks celery, peeled to remove strings
4 scallions, white and green parts, sliced into small rounds
Spicy Vinaigrette

Steps:

Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans cool in liquid; drain when cool, and discard bay leaf.
Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and transfer to a bowl.
Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.

Tex-Mex Rice and Red Bean Salad image

Provided by Baby Kato @BabyKato

Number Of Ingredients 17

- 3 tablespoons lemon juice or apple cider vinegar
- 3 tablespoons olive oil
- 2 -3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2-1 teaspoon bottled hot pepper sauce
- 1/2 teaspoon all-purpose seasoning blend
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 cups cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked)
- 1 15 - ounce can red beans, rinsed and drained
- 3/4 cup seeded and chopped tomato
- 1/2 cup chopped red sweet pepper
- 1/2 cup chopped red onion
- 1/4 cup snipped fresh cilantro or parsley
- 1 fresh jalapeno chile pepper*, seeded and finely chopped
- fresh jalapeno chile pepper*, sliced (optional)

Steps:

For dressing: In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, seasoning blend, salt, garlic powder and black pepper. Cover and shake well. Set aside.
In a large bowl, combine rice, beans, tomato, sweet pepper, onion, cilantro and jalapeno. Shake dressing and pour over rice mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Let salad stand at room temperature 30 minutes before serving. If desired, garnish with additional fresh jalapeno slices.

Red Bean and Rice Salad image

Provided by Martha Stewart

Number Of Ingredients 8

3/4 cup red kidney beans
1 bay leaf
1-2 teaspoons salt
2 cups long-grain rice, preferably basmati or popcorn rice
1 cucumber, peeled and seeded
2 stalks celery, peeled to remove strings
4 scallions, white and green parts, sliced into small rounds
Spicy Vinaigrette

Steps:

Pick over beans and discard any broken ones and foreign objects. Rinse and placein a large saucepan. Add bay leaf and water to cover by 2 inches. Bring to a boil.Turn down heat and cook at a steady simmer for 1 to 1 1/2 hours. The cooking timewill vary according to the age of the beans. Toward the end of the cookingtime, add salt to taste. Let cool in liquid; drain when cool, and discard bay leaf.
Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and transfer to a bowl
Cut cucumber and celery into 1/4-inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.