Red Beans And Rice Salad

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Servings: 4 Difficulty: Intermediate
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A vibrant, hearty salad combining creamy red beans with fluffy rice and fresh peppers.
Red Beans and Rice Salad recipe image
Red Beans and Rice Salad recipe image
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Red Beans And Rice Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1286.9

Description

This Red Beans and Rice Salad is a delightful twist on a classic comfort dish, offering a fresh and satisfying meal that is perfect for warm weather. The base of fluffy long-grain rice is tossed with tender red kidney beans, creating a hearty texture that is both filling and light. Freshly chopped red sweet peppers and spicy jalape&# 195;±os add a bright crunch and a subtle kick of heat, balancing the earthiness of the beans. Dressed with a zesty Italian vinaigrette and fresh cilantro, each bite is bursting with flavor. This dish is incredibly versatile, making it an ideal choice for a quick lunch, a picnic side, or a light dinner. It tastes even better after chilling, allowing the flavors to meld together beautifully. Simple to prepare with pantry staples, this salad is a reliable favorite for weeknight meals or potluck contributions.

Ingredients

Directions

  1. Combine vegetable broth, chopped onion, minced garlic, hot pepper sauce, and 1 1/4 cups water in a medium saucepan.
  2. Bring the mixture to a boil over high heat.
  3. Stir in the long grain rice.
  4. Return to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and liquid is absorbed.
  5. Transfer the cooked rice to a large bowl and let it cool slightly.
  6. Add the rinsed red kidney beans, chopped red sweet pepper, seeded jalapeno, and snipped cilantro to the rice.
  7. Drizzle with the Italian salad dressing and toss lightly to coat all ingredients evenly.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1286.9kcal
% Daily Value *
Total Fat 71.0g110%
Saturated Fat 10.9g55%
Cholesterol 0.0mg0%
Sodium 251.1mg11%
Total Carbohydrate 131.1g44%
Dietary Fiber 34.3g138%
Sugars 13.8g
Protein 41.4g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to chill for at least an hour before serving. The rice continues to absorb the dressing as it cools, resulting in a more cohesive taste.

If you prefer a spicier kick, increase the amount of jalapeno or add an extra dash of hot pepper sauce.

You can substitute long grain rice with brown rice for a nuttier flavor and added fiber, but increase the cooking time to about 40 minutes.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

To make this dish dairy-free or vegan, ensure your chosen Italian salad dressing does not contain Parmesan cheese or other dairy derivatives.

Keywords: red beans, rice salad, vegetarian, vegan, italian dressing, kidney beans, long grain rice, fresh herbs, cilantro, spicy, picnic food, meal prep, side dish, summer salad, bean salad, healthy lunch, peppers, garlic, onion, vegetable broth
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