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Kidney Bean and Rice Salad with Bacon and Cider Vinegar
Red beans and rice, a Louisiana classic, inspired this salad. Smoky bacon, fruity cider vinegar and an entire bunch of scallions add loads of flavor, while red bell pepper and celery bring sweetness and crunch. Straight from the can, beans are bland, but heating them with seasonings ensures tastiness on the inside as well as on the outside because as the beans cool, they soak up lots of flavor. Serve the salad at room temperature.
4 to 6
Servings
25 minutes
Ingredients
-
4
ounces bacon, chopped
-
1
tablespoon extra-virgin olive oil
Directions
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01In a 12-inch skillet over medium-high, cook the bacon, stirring occasionally, until browned and crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside. Pour off and discard all but 2 tablespoons of the fat from the skillet.
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February 25, 2024
Simple and yummy
Super simple and a great way to mimic this classic dish. The vinegar adds wonderful tang to the delightful dish. Adding this into the rotation.
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