Red Bean and Rice Salad

Red Bean and Rice Salad Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Red Bean and Rice Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for dinner. This recipe combines the flavors of rice, beans, tomatoes, cheese, and a tangy dressing to create a flavorful and satisfying salad.

History

Red Bean and Rice Salad is a popular dish in the southern United States, where it is often served as a side dish at barbecues and picnics. The combination of rice and beans has been a staple in southern cuisine for centuries, and this salad is a modern twist on a classic recipe.

Ingredients

2 cups of cooked rice
1 can (14.5 to 16 oz or 454 g) of kidney or pinto beans
1 can (16 oz or 454 g) of peeled tomatoes
1 cup (4 oz or 113 g) of shredded cheddar cheese
0.25 cup of chopped onion
0.25 cup of italian salad dressing
1 tbsp of lemon or lime juice
0.5 tsp of garlic powder
0.5 tsp of seasoned pepper
salt

How to prepare

Measure the rice into a mixing bowl.
Rinse the beans and drain them.
Drain the tomatoes and chop them (save the juice for another use).
Add the drained beans, tomatoes, cheese, and onion to the rice.
Combine the salad dressing, lemon juice, garlic powder, and pepper.
Add the dressing mixture to the rice mixture. Toss well and add salt to taste.
Cover the bowl and chill it for 2 or more hours. Bring it to room temperature before serving.

Variations

Add diced bell peppers or corn for extra crunch and flavor.
Substitute black beans or kidney beans for the pinto beans.
Top with avocado slices or crushed tortilla chips for added texture.

Cooking Tips & Tricks

Be sure to rinse the beans before adding them to the salad to remove any excess salt or preservatives.

- For a more flavorful salad, try using a homemade Italian dressing instead of store-bought.

- Feel free to customize this recipe by adding your favorite vegetables or herbs to the mix.

Serving Suggestions

Red Bean and Rice Salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch.

Cooking Techniques

This recipe requires basic cooking techniques such as chopping, mixing, and chilling.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice.

- Use feta or mozzarella cheese instead of cheddar.

- Use a different type of bean, such as black beans or chickpeas.

Make Ahead Tips

Red Bean and Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Red Bean and Rice Salad in a large bowl or on a platter garnished with fresh herbs or a sprinkle of paprika.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Red Bean and Rice Salad contains approximately 300 calories.

Carbohydrates

Each serving of Red Bean and Rice Salad contains approximately 35 grams of carbohydrates.

Fats

Each serving of Red Bean and Rice Salad contains approximately 10 grams of fat.

Proteins

Each serving of Red Bean and Rice Salad contains approximately 15 grams of protein.

Vitamins and minerals

Red Bean and Rice Salad is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and may contain gluten (depending on the type of rice used).

Summary

Red Bean and Rice Salad is a nutritious and satisfying dish that is high in protein and fiber. It is a good source of vitamins and minerals and is relatively low in calories.

Summary

Red Bean and Rice Salad is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for dinner. With a combination of rice, beans, cheese, and a tangy dressing, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my dear friend Martha. We were sitting on her porch, enjoying a glass of iced tea when she brought out a bowl of Red Bean and Rice Salad. The colors were vibrant, and the aroma was absolutely mouth-watering. I took one bite and knew that I had to have the recipe.

Martha smiled as I gushed about how delicious the salad was. "Oh, it's just a little something I threw together," she said modestly. But I could tell there was more to it than that. I begged her to share the recipe with me, and she agreed.

As she dictated the ingredients and instructions, I furiously scribbled them down in my notebook. I couldn't wait to try making it at home. Martha had learned the recipe from her own grandmother, who had passed it down to her. It was a family favorite, and now it would become one of mine as well.

I made the Red Bean and Rice Salad for the first time the following weekend. As I mixed the beans, rice, bell peppers, and spices together, memories of Martha's porch and the warm summer day flooded back to me. I knew that this dish would become a staple in my own family's meals.

Over the years, I have made the Red Bean and Rice Salad countless times. It has become a go-to dish for potlucks, family gatherings, and even just a simple weeknight dinner. Each time I make it, I think of Martha and her grandmother, and I am grateful for the recipe that they shared with me.

One day, as I was preparing the salad for a church picnic, a young woman approached me. She had tried the salad at a previous event and had loved it. She asked if I would be willing to share the recipe with her. I smiled and handed her a copy of the recipe card that I had typed up years ago.

As she read through the instructions, a look of wonder crossed her face. "This recipe has been in your family for generations, hasn't it?" she asked. I nodded, touched by her observation. She thanked me profusely and promised to treasure the recipe as much as I did.

That encounter got me thinking about the legacy of recipes that we pass down through the generations. Each dish tells a story, not just of its ingredients and preparation, but of the people who have shared it and loved it. The Red Bean and Rice Salad is more than just a dish to me; it is a connection to my past and a bridge to the future.

I have since shared the recipe with many more people, each one eager to try their hand at making the salad. Some have added their own twists and variations, making the recipe their own. And that's the beauty of cooking – it is a creative and ever-evolving process.

As I sit here, looking over my collection of recipes, I am filled with gratitude for all the dishes that have been passed down to me. Each one holds a special place in my heart, and each one tells a story. And now, with the Red Bean and Rice Salad, I have a new story to add to my collection.

I hope that one day, my own grandchildren will sit down with a bowl of Red Bean and Rice Salad and think of me. I hope that they will feel the same sense of connection and love that I feel when I make this dish. And I hope that they will pass it down to their own children, keeping the tradition alive for generations to come. Cooking is not just about following a recipe; it is about creating memories and connections that last a lifetime. And for that, I am truly grateful.