Serves 8
35 min
Monday's Red Beans and Rice Salad
Recipe GLPRf7d09a2e7ff92b
A vibrant Creole-inspired salad combining fluffy cooled rice, tender red beans, and sautéed poblano and jalapeño peppers in a tomato base. This fiber-rich salad is seasoned with a homemade Creole spice blend that brings authentic Louisiana flavor with just the right heat. Perfect as a filling side dish or light main course.
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Ingredients
3 tablespoons salt
1 tablespoon Hungarian paprika
1 tablespoon granulated garlic
1 tablespoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon ground thyme
1/4 teaspoon celery seed
1 cup cooked long-grain white rice, cooled
1 tablespoon olive oil
1/2 cup diced poblano pepper
1 jalapeño pepper, finely diced
1 (14.5 ounce) can diced tomatoes with juice
1/2 cup water
2 cups cooked red beans or kidney beans, room temperature
Directions
Prepare the Creole seasoning blend by combining salt, Hungarian paprika, granulated garlic, coarsely ground black pepper, cayenne pepper, dried basil, dried oregano, onion powder, ground thyme, and celery seed in a small bowl. Mix thoroughly and set aside. (You will use 1 tablespoon for this recipe; store the remaining seasoning in an airtight container for future use.)
Heat olive oil in a large skillet over medium heat.
Add the diced poblano pepper and finely diced jalapeño pepper to the hot oil. Sauté for 3-4 minutes, stirring occasionally, until the peppers are softened and lightly golden.
Stir in 1 tablespoon of the prepared Creole seasoning blend and cook for about 1 minute, allowing the spices to bloom and coat the peppers.
Pour in the canned diced tomatoes with their juice and the water. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Add the cooked red beans (or kidney beans) at room temperature to the skillet. Stir gently to combine and cook for another 3-4 minutes until the beans are heated through and the flavors meld.
Remove the skillet from heat and let cool to room temperature, approximately 10 minutes.
In a large serving bowl, combine the cooled rice with the cooled bean and pepper mixture. Gently fold together until evenly distributed. Taste and adjust seasoning if desired.
Serve at room temperature or chilled. This salad can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
