Best 7 Cajun Red Beans And Rice Salad Recipes

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Looking for a flavorful and hearty dish that combines the bold flavors of Cajun cuisine with the freshness of a salad? Cajun red beans and rice salad is the perfect recipe that merges the best of both worlds. With its zesty blend of spices, tender red beans, fluffy rice, and crisp vegetables, this salad offers a vibrant and delicious meal that's perfect for warm-weather gatherings, potlucks, or as a quick and easy weeknight dinner.

Let's cook with our recipes!

CAJUN RED BEANS AND RICE



Cajun Red Beans and Rice image

Make and share this Cajun Red Beans and Rice recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb dried red kidney beans
9 3/4 cups water, divided
1 (14 1/2 ounce) can low sodium chicken broth
3 tablespoons vegetable oil
2 1/2 cups chopped onions, divided
1 1/4 cups fully cooked andouille sausages or 1 1/4 cups hot Italian sausage links, diced
1 cup chopped green bell pepper
1 cup chopped celery
6 garlic cloves, minced
2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 teaspoon paprika
1/2 teaspoon cayenne pepper (ground red pepper)
1 1/2 cups long-grain white rice
3 tablespoons butter
1 bay leaf
1/2 teaspoon dried thyme

Steps:

  • Place kidney beans in large pot. Add enough water to pot to cover beans by 2 inches. Bring to boil. Remove pot from heat. Cover and let beans stand 1 hour to soften. Drain. Return beans to same pot. Add 7 cups water and chicken broth. Bring to boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Drain beans, reserving 2 cups of cooking liquid.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add 2 cups onions and saute' until beginning to soften, about 4 minutes. Add sausage, bell pepper, celery, and garlic. Reduce heat to medium and saute' until vegetables are tender, about 10 minutes. Stir in beans, reserved 2 cups cooking liquid, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne. Reduce heat to low; simmer until liquid thickens slightly, about 15 minutes.
  • Meanwhile, combine remaining 2 3/4 cups water, rice, butter, bay leaf, thyme, and remaining 1/2 cup chopped onion, 1 teaspoon salt and 1/4 teaspoon black pepper in a large saucepan. Bring to simmer over high heat. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand covered 10 minutes.
  • Spoon kidney beans into bowls. Top with rice and serve.

CAJUN RED BEANS AND RICE SALAD



Cajun Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Quick & Easy     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups water
3/4 cup long-grain rice
1/2 teaspoon salt
2 large fresh thyme sprigs, divided, plus 1 tablespoon chopped
1 15 1/2-ounce can red beans or kidney beans, drained, rinsed
1 cup chopped red bell pepper
2/3 cup sliced green onions
1/3 cup olive oil
3 tablespoons white wine vinegar
5 teaspoons Cajun seasoning blend

Steps:

  • Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
  • Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
  • Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

CAJUN RED BEANS AND RICE



Cajun Red Beans and Rice image

Found in 'Tiger Bait' Recipes, and Best of the Best from Louisiana. Firs', cher, you take one-two pound dem red bean an' put dem in a big pot, dere. Den you wash dem bean real good an' watch out fo' dem little rock an' chuck dirt. W'en dem bean real good clean, fill up wit'planty water, fo'-five quart. Throw in nice ham bone wit planty meat lef' an, or one-two pound ham chuck. Don' fo'get to remember two-t'ree onion, fo'-five toe garlic, an' planty salt an' pepper. Now boil dat all down till dem bean planty soft an' dat gravy planty thick. Serve dem over steam rice wit' Tabasco sauce, cher. An' bon appetit!

Provided by Salt Lake Meal Swap

Categories     One Dish Meal

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 8

2 lbs red beans
1 1/2 lbs ham, chunks or 1 meaty ham bone
2 large onions, chopped
4 garlic cloves, minced
1 bay leaf (optional)
Tabasco sauce, to taste
salt and pepper, to taste
5 cups brown rice

Steps:

  • Translation:.
  • Wash dried beans.
  • Remove any foreign matter, such as stems, etc.
  • Place in a large 4 to 6 quarts (4 to 6-liter) saucepan or Dutch oven. Add 4 to 5 quarts (4 to 5 liters) water, ham, onion, garlic and seasonings. Simmer slowly for about 3 hours until beans are soft and gravy is thick.
  • To Serve: Cook up some rice. Warm red bean soup in oven, on the stove top or in the microwave until nice and warm. Serve over cooked rice, with Tabasco sauce if you like it hot.

Nutrition Facts : Calories 650.9, Fat 17.3, SaturatedFat 5.5, Cholesterol 47.6, Sodium 855.6, Carbohydrate 96.8, Fiber 9.5, Sugar 2.4, Protein 26.6

CAJUN STYLE RED BEAN AND RICE SOUP



Cajun Style Red Bean and Rice Soup image

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Steps:

  • In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
  • Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
  • Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
  • Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g

CREOLE RED BEANS AND RICE SALAD



Creole Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Tomato     Side     Quick & Easy     Bell Pepper     Summer     Thyme     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Steps:

  • Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
  • Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

CAJUN RED BEANS AND RICE



Cajun Red Beans and Rice image

Progresso® beans provide a tasty addition to this delicious recipe that also features rice and sausage - perfect for a Cajun dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 5

1 package (8 oz) dirty rice mix
2 1/2 cups water
2 fully cooked spicy smoked sausage links (from 1-lb package), cut diagonally into thin slices
1 can (15 or 19 oz) Progresso™ kidney beans, drained and rinsed
1 large green onion with top, sliced diagonally

Steps:

  • In 2-quart saucepan, heat rice and sauce mix, water and sausage to boiling. Reduce heat to low. Cover; cook about 25 minutes, stirring occasionally, until rice is tender.
  • Stir in beans; heat 1 minute. Let stand 5 minutes. Fluff rice. Garnish with onion.

Nutrition Facts : Calories 295, Carbohydrate 40 g, Cholesterol 25 mg, Fiber 5 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg

Tips:

  • Soak the beans overnight or for at least 6 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans in your salad. This will give the salad a more complex flavor and texture.
  • Be sure to season the beans well. Cajun seasoning is a great option, but you can also use your favorite herbs and spices.
  • Don't overcook the beans. They should be tender but still hold their shape.
  • Let the salad cool completely before serving. This will help the flavors to meld together.
  • Garnish the salad with fresh herbs, such as parsley, cilantro, or green onions.
  • Serve the salad with your favorite sides, such as rice, cornbread, or coleslaw.

Conclusion:

Cajun red beans and rice salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. With its bold flavors and colorful ingredients, this salad is sure to be a hit. So next time you're looking for a new and exciting salad recipe, give Cajun red beans and rice salad a try.

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