Red Beans and Rice Salad

Vegetarian Red Beans and Rice Salad Recipe from USA with Lime Juice and Bell Pepper

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

Vegetarian diet

Introduction

Red Beans 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 red beans, brown rice, bell peppers, and onions with a zesty dressing for a refreshing and satisfying salad.

History

Red Beans and Rice Salad is a popular dish in the southern United States, where red beans and rice are a staple in Creole and Cajun cuisine. This salad is a modern twist on the classic red beans and rice dish, adding fresh vegetables and a tangy dressing to create a light and flavorful meal.

Ingredients

3 tbsp of Good fat Dressing
2 tbsp of fresh lime juice
15.5 oz (439 g) can of red kidney or pinto beans, rinsed and drained
1 small red bell pepper, diced
1 cup of cooked brown rice
0.5 cup of chopped onion

How to prepare

In a large mixing bowl or container, combine the dressing and lime juice. Add the remaining ingredients and gently toss to combine. Use within 2 or 3 days.

Variations

Add diced avocado or cherry tomatoes for extra flavor and texture.
Substitute black beans or kidney beans for the red beans.
Mix in some chopped cilantro or parsley for a fresh herb flavor.

Cooking Tips & Tricks

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

- For added flavor, you can cook the brown rice in vegetable or chicken broth instead of water.

- To save time, you can use pre-cooked brown rice or a rice cooker to prepare the rice ahead of time.

Serving Suggestions

Serve the Red Beans and Rice Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

To cook the brown rice, bring 1 cup of rice and 2 cups of water to a boil, then reduce heat and simmer for 45 minutes until the rice is tender.

- To dice the bell pepper, cut off the top and bottom, then slice in half and remove the seeds. Cut into small pieces.

Ingredient Substitutions

You can use white rice or quinoa instead of brown rice.

- Any type of bell pepper can be used in place of the red bell pepper.

Make Ahead Tips

You can prepare the Red Beans and Rice Salad up to 2 days in advance and store it in the refrigerator in an airtight container. Just give it a quick toss before serving.

Presentation Ideas

Garnish the Red Beans and Rice Salad with a sprinkle of chopped green onions or a drizzle of extra dressing for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. Serve it alongside a fresh green salad or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers of the Red Beans and Rice Salad in the refrigerator for up to 3 days. To reheat, simply microwave for a few minutes or enjoy cold.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 7g

- Sugars: 2g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 60% DV

- Iron: 15% DV

Alergens

This recipe is gluten-free and dairy-free. However, it may contain soy in the dressing.

Summary

This Red Beans and Rice Salad is a healthy and balanced meal that is high in fiber, protein, and vitamins. It is a great option for vegetarians and those looking for a nutritious and satisfying dish.

Summary

Red Beans and Rice Salad is a flavorful and nutritious dish that is easy to make and perfect for a light and satisfying meal. With a zesty dressing and fresh vegetables, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Red Beans and Rice Salad. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her quaint little cottage by the lake. Mrs. Jenkins was known for her delicious home-cooked meals, and that day was no exception.

As I walked into her cozy kitchen, the savory aroma of spices and herbs filled the air. Mrs. Jenkins was humming a tune as she stirred a large pot on the stove. I couldn't help but ask what she was making, and with a twinkle in her eye, she replied, "Red Beans and Rice Salad, my dear. A family recipe passed down for generations."

Intrigued by the sound of this dish, I asked Mrs. Jenkins if she would show me how to make it. She happily obliged, and we spent the afternoon cooking together, exchanging stories and laughter as we chopped vegetables, boiled rice, and simmered beans.

The key to this recipe, Mrs. Jenkins explained, was in the seasoning. A blend of cumin, paprika, garlic, and a hint of cayenne pepper gave the dish its rich and bold flavor. As we mixed in the red beans and rice, the colors of the ingredients melded together, creating a beautiful and vibrant salad that was as pleasing to the eye as it was to the palate.

Once the salad was ready, Mrs. Jenkins poured us each a glass of sweet tea and we sat down at her wooden kitchen table to enjoy our creation. The first bite was a revelation - the creamy texture of the beans, the fluffy rice, and the burst of flavors from the spices all came together in perfect harmony.

As we savored each mouthful, Mrs. Jenkins shared with me the story behind the recipe. It was a dish that her grandmother had learned from a traveling chef who had passed through their small town many years ago. The chef had taught her grandmother the art of combining simple ingredients to create a dish that was both hearty and satisfying.

From that day on, Red Beans and Rice Salad became a staple in my own kitchen. I would make it for family gatherings, potlucks, and whenever I needed a comforting and wholesome meal. Each time I prepared it, I would think back to that sunny afternoon in Mrs. Jenkins' kitchen, and the joy of learning a new recipe from a dear friend.

Over the years, I have added my own twists and variations to the recipe, experimenting with different types of beans, grains, and seasonings. But the essence of the dish remains the same - a celebration of good food, good company, and the joy of sharing a meal with loved ones.

As I sit here now, recounting this memory, I am filled with gratitude for the simple pleasures of life - the joy of cooking, the warmth of friendship, and the comfort of a delicious meal shared with those we hold dear. And I am reminded once again of the power of a good recipe to bring people together, to create memories, and to nourish both body and soul.

So, if you ever find yourself in need of a hearty and satisfying dish to share with your loved ones, I urge you to try this recipe for Red Beans and Rice Salad. And as you savor each bite, may you be reminded of the simple joys of good food, good company, and the timeless tradition of passing down recipes from one generation to the next.