Red Beans & Rice with Peppers

As far as planning my lunches goes, my favorite preparations typically are ones that get better if I make them ahead and let them chill overnight. This salad right here gets bonus points because it uses leftovers—my second favorite quality in a lunch.

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This bean salad with creole dressing is legit one of my favorite meals. It might even be the first one I repeat when this thing is all over!!

#87: Marinating makes my life better

1/2 cup cooked red beans (about half a can)
1 tablespoons Anaheim pepper, finely chopped (or you could use bell pepper, those are just not very good and very expensive here in ATX)
1/2 tablespoon shallot, finely chopped
1 tablespoon each fresh herbs like parsley, cilantro, and oregano; finely chopped or snipped up with shears
long drizzle of Creole Vinaigrette
a fistful of arugula
1/2-3/4 cup cooked rice (Jasmati shown here)

  • Combine beans, pepper, shallot, and herbs with dressing—Try doing it the morning of or night before so all the flavors can get together. When ready to eat, pile greens on plate followed by rice. Scoop on marinated bean mixture. Add salt & pep as needed!

Comments

  1. I don’t put beans in my salads nearly enough. Thanks for the inspiration :)

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