Red beans and rice are a traditional southern side dish. They are transformed into a cool salad in this recipe. On days when it's too hot to cook, buy cooked rice at your local Chinese take-out restaurant and you can make this without a bit of heat.
Prep Time: 25 minutes
Ingredients:
- 2 (15 oz.) cans red beans or kidney beans, rinsed and drained
- 2 cups cooked white rice
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped peeled, seeded cucumber
- 1 cup chopped red onion
- 1 cup chopped celery
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- 2 Tbsp. chopped parsley
- 1/2 tsp. salt
- 1 Tbsp. mustard
- 1/8 tsp. pepper
- 1/8 tsp. cayenne pepper
Preparation:
In large bowl, combine beans, rice, cucumber, red onions, and celery and toss to coat. In small jar with screw top lid, combine remaining ingredients, cover jar, and shake well to blend. Pour over salad and mix. Cover and refrigerate salad 2-4 hours to blend flavors. 6 servings
