Red Bean And Rice Salad Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Brown rice | 1 Cup (16 tbs) | |
| 2 1/2 cups low-sodium chicken stock | ||
| Red kidney beans | 1 Cup (16 tbs), drained, rinsed | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| Red bell pepper | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Red wine vinegar | 1 Tablespoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
Directions
1. Heat 1 tablespoon of the oil in a medium-size saucepan over medium-high heat. Add the rice and saute until lightly browned. Add the stock and bring to a boil. Reduce the heat and simmer the rice, covered, 50 minutes, or until the rice is tender and the broth is completely absorbed. Drain the rice in a colander and set aside to cool at least 30 minutes.
2. When cool, transfer the rice to a bowl. Add the remaining oil and the other remaining ingredients except the lettuce, and toss until well combined. Cover and refrigerate 2 hours.
2. When cool, transfer the rice to a bowl. Add the remaining oil and the other remaining ingredients except the lettuce, and toss until well combined. Cover and refrigerate 2 hours.
Chef
