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Spicy Rice and Red Bean Salad
Chill: 4 hrs to 24 hrs
Stand: 30 mins
Ingredients
- 3 tablespoons lemon juice or apple cider vinegar
- 3 tablespoons olive oil, canola oil or salad oil
- 2 to 3 teaspoons The Spice House Chili Powder or chili powder
- 1 teaspoon The Spice House Freshly Ground Cumin or ground cumin
- 1/2 to 1 teaspoon bottled hot pepper sauce
- 1/2 teaspoon The Spice House Old World Central Street Seasoning or other all-purpose seasoning blend
- 1/4 teaspoon salt
- 1/8 teaspoon The Spice House Granulated Garlic Powder or garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked)
- 1 15 ounce can red beans, rinsed and drained
- 1 large tomato, seeded and chopped
- 1/2 chopped red sweet pepper
- 1/2 cup chopped red onion
- 1/4 cup snipped fresh cilantro or parsley
- 1 fresh jalapeno chile pepper*, seeded and finely chopped
- Toasted pita bread wedges (optional)
Directions
1. For dressing:In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, Old World Central Street Seasoning, salt, garlic powder and black pepper. Cover and shake well. Set aside.
2. In a large bowl, combine rice, beans, tomato, sweet pepper, onion, cilantro and jalapeno. Shake dressing; pour dressing over the rice mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Let salad stand at room temperature 30 minutes before serving. Serve with pita wedges, if you like. Makes 8 side-dish servings.
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Note:
When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.
