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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 3/4 cup red kidney beans 1 bay leaf 1-2 teaspoons salt 2 cups long-grain rice, preferably basmati or popcorn rice 1 cucumber, peeled and seeded 2 stalks celery, peeled to remove strings 4 scallions, white and green parts, sliced into small rounds Spicy Vinaigrette

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 3/4 cup red kidney beans 1 bay leaf 1-2 teaspoons salt 2 cups long-grain rice, preferably basmati or popcorn rice 1 cucumber, peeled and seeded 2 stalks celery, peeled to remove strings 4 scallions, white and green parts, sliced into small rounds Spicy Vinaigrette

Directions

Pick over beans and discard any broken ones and foreign objects. Rinse and placein a large saucepan. Add bay leaf and water to cover by 2 inches. Bring to a boil.Turn down heat and cook at a steady simmer for 1 to 1 1/2 hours. The cooking timewill vary according to the age of the beans. Toward the end of the cookingtime, add salt to taste. Let cool in liquid; drain when cool, and discard bay leaf.

Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and transfer to a bowl

Cut cucumber and celery into 1/4-inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.

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All Reviews for Red Bean and Rice Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Red Bean and Rice Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest