Cajun Red Bean and Rice Salad

Yield: 4 servings

This recipe makes good use of cooked brown rice (see guidelines for cooking brown rice below). It’s a delicious side dish with grilled meats or sausage. It also make a satisfying lunch on its own.


  • 1-2 cups cooked brown rice
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 green pepper, chopped
  • 4 green onions, sliced thin, white and green parts
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1/3 cup olive oil
  • 3 tablespoons white vinegar
  • 4-5 teaspoons Cajun or Creole seasoning blend (in the spice section at the market)


  1. In a small bowl, whisk olive oil, vinegar, Cajun or Creole seasoning, and thyme.
  2. In a large bowl, combine brown rice, kidney beans, green pepper, and green onions.
  3. Add dressing and stir to combine. Season to taste with salt and pepper.

Recipe source:


Guidelines for preparing short grain brown rice:

  • Rinse 1 cup brown rice in cold water. Dry rice by toasting over moderately low heat in a saucepan.
  • Boil 1 ¾ cups of salted water.
  • Add boiling water to 1 cup rice. It will boil vigorously – be warned.
  • Bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until water is absorbed.
  • Remove from heat and let stand, covered, for 10 minutes.

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