Red Bean and Rice Salad with Spicy Vinaigrette
Indian basmati and Louisiana popcorn rices are both long-grain varieties of aromatic rice with a subtle, nutty flavor. The beans in this dish are not pre-soaked, so they will better retain their shape.
- Servings: 10
Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
- 3/4 cup red kidney beans
- 1 dried bay leaf
- 1 teaspoon salt, plus more to taste
- 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
Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans 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.