Red Bean and Rice Salad with Spicy Vinaigrette


This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. 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.


  • ¾ 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


  1. 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.

  2. 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.

  3. 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.

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