Red Beans and Rice Salad

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | NA

Recipe Image

I use red, black and white beans but will be cooking with predominately red beans because red is the customary color used to celebrate June 19th, 1865, the day Texas slaves were finally notified of their freedom. This recipe is savory, a little sweet and tangy with a bite from the curry. Use any type of green you prefer. I like the heartiness of spinach. It tastes best when served at room temperature.

INGREDIENTS

* 1 can (15 oz) kidney beans
* 1 can (15 oz) white beans (e.g., navy beans) or black beans
* 4 cups or two large handfuls rinsed baby spinach or combination of your favorite greens
* 3 scallions, rinsed, chopped
* ½ green or red pepper, finely chopped (about 1 cup)
* ½ cup dried cranberries or raisins
* ¼ cup raw, hulled pumpkin or sunflower seeds
* 1 cup cooked brown rice
* ½ cup Basic Dressing
* ¾ teaspoon sea salt
* 1 teaspoon curry powder (optional)

INSTRUCTIONS

Mix ingredients together and serve over 4 cups of baby spinach or your favorite hearty greens.

NOTES

Pair this with cornbread and your favorite BBQ for a complete meal,

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