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Red Beans and Rice Chopped Salad

Servings

2

Serving size

about 3 cups
COOKING TIME
30 Minutes

This recipe can be multiplied by.

This recipe does not make very good leftovers. Cooking time does not include chilling time.

Ingredients

1 cup Water
1/4 cup Brown rice
1/8 tsp. Salt
1 tsp. Olive oil
1 large White onions (diced)
1/2 tsp. Paprika
2 tsp. Salt Free Creole Seasoning
4 Tbsp. Nonfat Greek Yogurt
2 Tbsp. Reduced fat sour cream
2 Tbsp 2% milk
1/2 tsp.. Honey
2 stalk, medium (7-1/2 inch - 8 inch long) Celery, raw (diced)
1 medium (approx 2-3/4 inch long, 2-1/2 inch dia) Green bell peppers (diced)
2 ounce Andouille or other spicy sausage (sliced into thin half-rounds)
1 15 ounce can Canned no salt added kidney beans (drained and rinsed)
8 leaf outer Romaine lettuce (thinly sliced crosswise)

Instructions

Place the water in a saucepan over high heat. When boiling, add the brown rice, reduce to a simmer and partially cover. Cook for about 25 minutes until tender.

While the rice is cooking, place the olive oil in a medium sauté pan over medium high heat. When hot add the onion. Cook for about 15 minutes, stirring frequently. Adjust the heat so the onion caramelizes and doesn't burn.

When the onions and rice are done, place them together in a small bowl and place the bowl in the refrigerator (or freezer if in a hurry). Stir them occasionally while cooling.

While the onions and rice are cooking, place the paprika, salt, Creole seasoning, yogurt, pepper, sour cream, milk and honey in a small bowl. Stir until blended. Place in the refrigerator to chill.

When the rice, onions and dressing are chilled, place them in a large bowl with the celery, pepper, sausage, beans and lettuce. Toss well and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sausage.

Sodium

This is a low sodium recipe.

Recipe Notes

I am pretty careful about the sausage that I select. Look at the nutrition facts box and select sausages that come in between 80 and 100 calories in a 2 ounce serving. Secondly, look at the amount of sodium and choose those with sodium levels less than 400mg per 2-ounce serving.

This recipe used a pre-cooked Andouille sausage. The all-natural nitrate free version from Wellshire might not be available to you, however. Look for similar sausage or even a chorizo or other spicy choice.

"A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting."

Charlie Trotter, Chef