Make Ahead

Monday's Red Beans and Rice Salad

June 21, 2011
0 Ratings
  • Makes about 6 cups salad
Author Notes

My take on red beans and rice served hot, cold or at room temperature and made with my own creole seasoning recipe. The bonus here is that it's gluten free and vegan and should make the whole crowd happy!! —inpatskitchen

What You'll Need
  • Creole seasoning
  • 3 tablespoons salt
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon celery seed
  • For the salad
  • 1 cup long grained raw white rice, cooked and cooled
  • 1 tablespoon olive oil
  • 1/2 cup diced poblano pepper
  • 1 finely diced jalapeno pepper
  • 1 tablespoon creole seasoning ( or use less or more depending on your tolerance to spicy!)
  • 1 14.5 ounce can diced tomatoes
  • 1/2 cup water
  • 2 cups cooked red beans or kidney beans at room temperature
  1. Creole seasoning
  2. Combine all ingredients and store in a covered container.
  1. For the salad
  2. In a medium sauce pan, saute the two peppers in the olive oil until they just begin to soften.
  3. Add the creole seasoning and saute for about 30 more seconds.
  4. Add the tomatoes and water. Bring to a boil and then simmer for about 5 minutes. Cool the mixture to room temperature.
  5. Combine the cooked rice, tomato mixture and beans. Cover and chill to let the flavors blend.

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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