Best 3 Red Beans And Rice Salad Recipes
Red beans and rice is a classic dish that can be enjoyed as a main course or a side dish. It is a versatile dish that can be made with a variety of ingredients, so there is sure to be a recipe that everyone will enjoy. Whether you like your red beans and rice spicy or mild, with or without meat, or with different vegetables, there is a recipe out there for you. And the best part about this dish is that it is relatively easy to make, so you can have a delicious and satisfying meal on the table in no time.
Here are our top 3 tried and tested recipes!
CREOLE RED BEANS AND RICE SALAD
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
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 SALAD
Categories Salad Bean Rice Quick & Easy Thyme Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
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.
RED BEANS AND RICE SALAD
Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour or until chilled. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 245 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
Tips:
- For the best flavor, use cooked red beans that have been seasoned with salt, pepper, and garlic.
- If you don't have cooked red beans, you can use canned red beans, but be sure to rinse and drain them well before using.
- You can use any type of rice you like, but long-grain rice is a good choice because it holds its shape well.
- Be sure to cook the rice according to the package directions.
- If you want to add more vegetables to the salad, try adding chopped bell pepper, corn, or black beans.
- For a lighter dressing, use a vinaigrette dressing instead of a mayonnaise-based dressing.
- Serve the salad immediately, or chill it for later.
Conclusion:
Red beans and rice salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover red beans and rice. With its colorful ingredients and flavorful dressing, this salad is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love