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Red Beans & Rice Salad


1 cup Kidney Beans

1 yellow onion

3 cups chicken stock

2 TBSP cider vinegar

1 teaspoon of each Creole mustard & Tabasco

1/3 cup olive oil

4 leaves of mustard greens chopped (remove center stem)

2 LG ripe tomatoes chopped

1 LG turnip root chopped

1 bunch of green onion chopped

1 each – celery stalk, green pepper, & red onion chopped

3 cups popcorn rice

2 whole cloves

4 cloves garlic whole

2 bay leaves

1/2 TSP salt & sugar

2 TBSP black pepper

1 TBSP cayenne pepper

2 TBSP Worcestershire sauce


  • Go ahead & grab that large cutting board to chop all those veggies: mustard greens, tomatoes, turnip root, green onion, celery, green pepper, red onion.
  • Set aside chopped veggies.
  • Grab a pot---remember 2 cups of water to one cup of rice--- 6 cups salted water bring to boil-reduce to a simmer, add rice, cover, steam for 27 minutes. That way it is done when everything else is.
  • Rinse red beans, place in a bowl of cold water, just barely covering—soak over night.
  • Drain beans; add to saucepan.
  • Stick cloves into yellow onion. Add to saucepan with beans along with garlic, bay leaves, stock, cayenne, Worcestershire, salt & pepper to taste.
  • Bring beans & seasonings to a boil, reduce to simmer, cook until tender-about 1 hour.
  • Drain and reserve beans & garlic; discard onion & bay leaves.
  • Mash reserved garlic cloves w/salt & sugar, then whisk in vinegar until dissolved. Next whisk in Creole mustard, Tabasco, thyme, & olive oil until blended. Let rest for 30 minutes.
  • Taste mixture--adjust seasonings to taste.
  • Combine chopped veggies, beans, rice, and garlic vinegar mixture.
  • Let rest for 1 hour & serve at room temperature.
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